Stuffed salmon
Stuffed salmon
“What I like about this recipe is that the method, which is incredibly easy to follow, elevates the salmon to a new level. It makes a real event of this incredible fish and, while it cooks, the flavours all mix and mingle together, amplifying utter deliciousness. ”
Serves 8
DifficultyNot too tricky
Nutrition per serving
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Calories 313 16%
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Fat 20.6g 29%
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Saturates 3.5g 18%
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Sugars 0.1g 0%
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Salt 1g 17%
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Protein 31.4g 63%
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Carbs 0.1g 0%
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Fibre 0.1g -
Of an adult's reference intake
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Ingredients
- 1 heaped tablespoon baby capers in brine
- 10 anchovy fillets in oil , from sustainable sources
- 2 sprigs of rosemary
- 10 mixed-colour olives
- 1 fresh red chilli
- 1 lemon
- olive oil
- 1.2 kg side of salmon , skin on, pin-boned, from sustainable sources
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Method
This recipe works great as a stand-alone dish, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here.
GET AHEAD You can prep this on the day, if you prefer. Put the capers into a small bowl, then tear in the anchovies and strip in the rosemary leaves. Squash and destone the olives, tearing the flesh into the bowl, then finely slice and add the chilli. Finely grate over the lemon zest, squeeze in the juice, add 2 tablespoons of olive oil, and mix well. Cover and refrigerate overnight.
ON THE DAY Place the salmon skin side down in the middle of your largest roasting tray and use the tip of a small sharp knife to make deep cuts into the flesh at 3cm intervals. Now stuff each cut, using the knife to help you. I start by dividing up the olives and anchovies, then add the rosemary, chilli and capers. Take your time and enjoy the process. Sprinkle any excess around the salmon.
TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the salmon at the bottom of the oven for 20 minutes. Let it rest for 10 minutes, then serve.
GET AHEAD You can prep this on the day, if you prefer. Put the capers into a small bowl, then tear in the anchovies and strip in the rosemary leaves. Squash and destone the olives, tearing the flesh into the bowl, then finely slice and add the chilli. Finely grate over the lemon zest, squeeze in the juice, add 2 tablespoons of olive oil, and mix well. Cover and refrigerate overnight.
ON THE DAY Place the salmon skin side down in the middle of your largest roasting tray and use the tip of a small sharp knife to make deep cuts into the flesh at 3cm intervals. Now stuff each cut, using the knife to help you. I start by dividing up the olives and anchovies, then add the rosemary, chilli and capers. Take your time and enjoy the process. Sprinkle any excess around the salmon.
TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the salmon at the bottom of the oven for 20 minutes. Let it rest for 10 minutes, then serve.
Tips
VEGGIE LOVE: A giant stuffed portobello mushroom for each veggie guest instead of salmon is a thing of joy – just lose the anchovies.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited