Background
This recipe is inspired by Jamie Oliver’s Stuffed Salmon. Instead of rosemary I used dill and added some sundried tomatoes to the stuffing. It’s ideal for dinner parties and festivities, as the stuffing can be prepared hours or even a day ahead. Serve it with boiled potatoes and a crispy salad on the side.
Ingredients
- 1 Tbsp capers, in brine
- 10 anchovy fillets, in oil
- 2 pieces of sundried tomatoes, chopped
- 1 handful of olives, black or green, sliced
- 2 Tbsp chopped dill
- 1 red chilli
- 1 lemon, zested and juiced
- 1 Tbsp olive oil
- olive oil
- About 1kg side of salmon, boned and skin on
Instructions
- Put the capers, anchovies into a mortar and, using a pestle, mash it into a coarse paste. Add the olive oil, lemon zest & juice.
- Deseed the chilli and remove the veins if you don’t want the stuffing spicy, then finely chop the flesh.
- Add the chilli to paste, together with the olive slices and dill.
- Squash and mix everything together with the pestle - you should get a coarse, bitty paste.
- Place the salmon skin-side down in the middle of a roasting tray. Make deep cuts into the flesh at 3cm intervals, using a sharp knife. Put some stuffing into each cut. Sprinkle any excess paste around the salmon.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat the oven to 180°C. Put the tray with the salmon in the middle of the oven and roast for 20 minutes.
- Rest for 5 minutes, then serve.
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Categories
- Meal Type: - Dinner - Lunch - Main - Roast - Supper
- Cuisines: - Italian
- Occasions: - Anniversaries - Christmas - Dinner Party - Easter - Mothers Day - Parties - Sunday Lunch - Valentine's Day
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - Low Carb - Nut Free - Sugar Free
- Skill Levels: - Easy
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