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MMMMM----------------FOR THE FRAGRANT GRILLED ASP--------------------- 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. 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.
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