Make the stuffing the day before if you like. Just cover and place in the fridge until needed.
Together
By Jamie Oliver
Not Too Tricky
serves 8
About the recipe
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.
Recipe From
Ingredients
1 heaped tablespoon baby capers in brine
10 anchovy fillets in oil
2 sprigs of rosemary
10 mixed-colour olives
1 fresh red chilli
1 lemon
olive oil
1.2kg side of salmon, skin on, pin-boned
Top Tip
Perfect for a sunny gathering, served with Cheese puffs, Tender asparagus, Potato salad, Roasted tomatoes, Tasty greens and Wimbledon summer pudding.
Method
- 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.
- 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.
- 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.
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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