Purchased from the Inman Estate in Mineral Wells, Texas in 1990. Date and source unknown. Another tried and true recipe.

Ingredients Edit

Directions Edit

  1. Mix together the butter, garlic, chopped , sun-dried tomato paste, salt and black pepper until well blended.
  2. Cut a deep long slit through each salmon fillet, taking care not to cut right through.
  3. Spread the butter mixture into the slit and then carefully close the slit.
  4. Place the sage leaves over the slit, enclosing the butter.
  5. Place a slice of ham over the slit and then wrap around the salmon.
  6. Knot a chive around each salmon fillet to secure.
  7. 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.
  8. Serve with a lemon wedge.

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