Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 salmon fillets, approximately 5 ounces each
- 6 ham slices
- 3 ounces unsalted butter at room temperature
- 6 garlic cloves, crushed or finely chopped
- 15 black olives finely chopped
- 3 teaspoons sun-dried tomato paste
- 20 sage leaves
- 12 long chives
- Salt and freshly ground black pepper
- Lemon wedges to serve
Directions
Mix together the butter, garlic, chopped olives, sun-dried tomato paste, salt and black pepper until well blended.
Cut a deep 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 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 ham is crispy and the salmon is cooked though.
Serve with a lemon wedge.