Stuffed salmon side
This recipe was inspired by a Stuffed salmon side created by Jamie Oliver 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
Method
- 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.