Grilled envelopes with salmon and asparagus
6 servings
45 minutes
Grilled salmon and asparagus envelopes are a vibrant example of Australian culinary art, where freshness meets simplicity. Salmon, rich in flavor and tender texture, is wrapped in aromatic bacon that adds zest and a light crunch to the dish. Asparagus adds freshness and a slight bitterness, while dill and chives enhance the fish's natural taste. Grilled to perfection, the envelopes acquire a delightful aroma with smoky notes. This dish is perfect for both cozy dinners and festive outdoor gatherings. Served hot or cold, it retains its rich flavor and pleasant texture.
1
Cut the asparagus in half crosswise. Drop it into boiling water for 1-2 minutes, then drain and rinse with cold water.
- Green asparagus: 9 pieces
2
Season the fish pieces with salt and pepper to taste. Place asparagus, a bit of dill, and chives on each piece. Wrap each fish piece tightly with a slice of ham. Brush each packet with a mixture of olive oil and lemon juice.
- Salmon fillet: 6 pieces
- Dill: 20 g
- Chives: 15 g
- Bacon: 70 g
- Olive oil: 4 tablespoons
- Lemon: 0.5 piece
3
Place the salmon on the barbecue grill or under the broiler in the oven or microwave. Cook for 5 minutes on each side, brushing with oil and lemon juice. Serve hot or cold.
- Salmon fillet: 6 pieces
- Olive oil: 4 tablespoons
- Lemon: 0.5 piece