Name: Stuffed side salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

Stuffed side salmon

15 Apr 2022

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

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.