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Bacon-Wrapped Salmon with Grilled Asparagus

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  • 50 g Butter; room temperature
  • 1 Garlic clove
  • 1 sm Bunch fresh parsley
  • Four fresh sage leaves
  • 1 Lemon
  • 4 150 g thick skinless; boneless salmon fillets
  • 8 Rashers pancetta or smoked streaky bacon
  • 1 tb Olive oil; salt and black pepper
  • 250 g Large asparagus
  • 5 tb Olive oil
  • 1 Garlic clove
  • 1 sm Red chilli
  • 1 lg Handful fresh basil leaves


Preheat the grill to high.
1 Put the butter in a small bowl and beat with a wooden spoon until soft.
2 Crush the garlic, finely chop the parsley and grate the rind from the lemon. Add to the softened butter with plenty of seasoning and mix well together.
3 Cut open each salmon fillet horizontally and spread with the flavoured butter. Fold the salmon back together and then wind two rashers of bacon round each fillet.
4 Lightly brush with oil and fry for three minutes on each side until the bacon is cooked and crisp but the salmon is still rare in the centre.
5 Preheat a chargrill pan. Pour the remaining 4-5 tbsp of olive oil into a small pan and heat gently. Place the asparagus in the hot chargrill pan and drizzle over a tiny splash of the warm oil.
6 Scatter over some coarse sea salt and cook for 2-3 minutes until tender and lightly charred. Thickly slice the garlic and chilli and add to the warm oil.
7 Transfer the asparagus to serving plates and place the salmon on top. Throw the basil into the oil and remove from the heat.
8 Using a tea strainer or small sieve, strain a little of the fragrant oil over the salmon. Halve the lemon and squeeze over some juice. Serve.
Converted by MC_Buster.
Per serving: 279 Calories (kcal); 31g Total Fat; (94% calories from fat); 1g Protein; 3g Carbohydrate; 27mg Cholesterol; 112mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.