Salmon Fillet With A Butter Sauce
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

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

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.

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

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

Knot a chive around each salmon fillet to secure.

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.