Salmon with Warm Olive Sauce BBQ Recipe from Ben O'Donoghue – Heat Beads®

Ingredients

• 4 x 180-200g fillet portions of salmon (skin on)
• 2 bunches asparagus
• salt
• pepper
• 1 firmly packed cup of mixed mount zero olives (pitted)
• 2 cloves of garlic (chopped)
• 1 tablespoon anchovy fillets (chopped)
• 2 tablespoons of chopped capers
• 100ml extra virgin olive oil
• 100ml of pure cream
• 1 tablespoon chopped fresh mint
• 1 tablespoon of chopped flat leaf parsley
• juice of one lemon