• Bacon Wrapped Salmon With Grilled Asparagus

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    • 50 gm Butter, room temperature
    • 1 x Garlic clove
    • 1 sm Bunch fresh parsley Four fresh sage leaves
    • 1 x Lemon
    • 4 x 150 g thick skinless, boneless salmon fillets
    • 8 x Rashers pancetta or possibly smoked streaky bacon
    • 1 Tbsp. Extra virgin olive oil, salt and black pepper
    • 250 gm Large asparagus
    • 5 Tbsp. Extra virgin olive oil
    • 1 x Garlic clove
    • 1 sm Red chilli
    • 1 lrg Handful fresh basil leaves


    1. Preheat the grill to high.
    2. 1 Put the butter in a small bowl and beat with a wooden spoon till soft.
    3. 2 Crush the garlic, finely chop the parsley and grate the rind from the lemon. Add in to the softened butter with plenty of seasoning and mix well together.
    4. 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.
    5. 4 Lightly brush with oil and fry for three min on each side till the bacon is cooked and crisp but the salmon is still rare in the centre.
    6. 5 Preheat a chargrill pan. Pour the remaining 4-5 tbsp of extra virgin olive oil into a small pan and heat gently. Place the asparagus in the warm chargrill pan and drizzle over a tiny splash of the hot oil.
    7. 6 Scatter over some coarse sea salt and cook for 2-3 min till tender and lightly charred. Thickly slice the garlic and chilli and add in to the hot oil.
    8. 7 Transfer the asparagus to serving plates and place the salmon on top. Throw the basil into the oil and remove from the heat.
    9. 8 Using a tea strainer or possibly small sieve, strain a little of the fragrant oil over the salmon. Halve the lemon and squeeze over some juice. Serve.

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