Barbecue Salmon Fillet With A Butter Sauce

Preparation time: 10 minutes
Cooking time: 10 minutes

Serves 6

• 6 150g (5 ounce) salmon fillets
  
• 6 Parma ham slices
  
• 75g (3 ounces) of butter at room temperature
  
• 6 garlic cloves, crushed or finely chopped
  
• 15 black olives finely chopped
  
• 3 teaspoons of sun-dried tomato paste
  
• 20 sage leaves
  
• 12 long chives
  
• salt and freshly ground black pepper
  
• lemon wedges to serve
  

1. Mix together the butter, garlic, chopped olives, sun-dried tomato paste, salt and black pepper until well blended.

2. Cut a deep, 5cm (2 inch) long slit through each salmon fillet, taking care not to cut right through. Spread the butter mixture into the slit and then carefully close the slit.

3) Place the sage leaves over the slit, enclosing the butter.

4) Place a slice of Parma ham over the slit and then wrap around the salmon.

5) Knot a chive around each salmon fillet to secure.

6) Cook the salmon over hot coals for about 4 to 5 minutes per side until the Palma ham is crispy and the salmon is cooked though. Serve with a lemon wedge for squeezing over.

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