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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Put the capers, anchovies into a mortar and, using a pestle, mash it into a coarse paste. Add the olive oil, lemon zest & juice.
  2. Deseed the chilli and remove the veins if you don’t want the stuffing spicy, then finely chop the flesh.
  3. Add the chilli to paste, together with the olive slices and dill.
  4. Squash and mix everything together with the pestle - you should get a coarse, bitty paste.
  5. 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.
  6. Cover and refrigerate for at least 2 hours, preferably overnight.
  7. Preheat the oven to 180°C. Put the tray with the salmon in the middle of the oven and roast for 20 minutes.
  8. Rest for 5 minutes, then serve.