Jamie Oliver’s 8 Cool Ways with Salmon
In this super flexible recipe, Jamie Oliver shares 8 different ways to jazz up the humble salmon fillet with ease. From mozzarella, pesto and basil to Chinese 5-spice and sesame, there's an ideal flavour combo for everyone. As seen on Jamie: Fast and Simple on Channel 4.
Introduction
Ever-popular salmon fillets can often benefit from a makeover to help keep that love alive.
Ingredients
| Each combo requires 1 salmon fillet, skin on, scaled, pin-boned | |
| A: | |
|---|---|
| A pinch of | Chinese 5-spice |
| toasted sesame seeds | |
| B: | |
| fresh soft herb leaves | |
| C: | |
| picked thyme leaves | |
| Slices of | prosciutto |
| D: | |
| rosemary leaves | |
| sliced garlic | |
| chilli | |
| E: | |
| Cajun seasoning | |
| cornflakes | |
| F: | |
| mozzarella | |
| lemon | |
| anchovies | |
| oregano leaves | |
| G: | |
| asparagus | |
| chilli flakes | |
| sage leaves | |
| pancetta | |
| H: | |
| mozzarella | |
| pesto | |
| basil leaves |
Method
Each combo requires 1 salmon fillet, skin on, scaled, pin-boned. Preheat the oven to 180°C. Choose your flavour combo from the list below, rub the salmon all over with ½ a teaspoon of olive oil, prep as instructed, season with sea salt and black pepper, then place on a baking tray lined with greaseproof paper. Cook for 12 to 15 minutes, or until just cooked through (or simply place in an air fryer and cook at 200ºC for 7 to 10 minutes). The beauty of this is, whether you do one fillet for a solo tea or scale up to suit more people, you know that you’re always going to get delicious flavour combinations. These are my family’s favourites, but feel free to invent your own, too!
A Rub with a pinch of Chinese 5-spice, cover with a layer of toasted sesame seeds – cook skin side down.
B Score lengthways through the skin, stuff with fresh soft herb leaves – cook skin side up.
C Sprinkle with picked thyme leaves, then wrap in prosciutto – cook skin side down.
D Stab little holes into the salmon, poke in rosemary leaves, sliced garlic and chilli – cook skin side down.
E Coat heavily with Cajun seasoning, finely smash and pat cornflakes all over the flesh – cook skin side up.
F Score, stuff with mozzarella, top with sliced lemon, anchovies and oregano leaves – cook skin side down.
G Top with shaved asparagus, chilli flakes and sage leaves, wrap in pancetta – cook skin side down.
H Score, stuff with mozzarella, pesto and basil leaves – cook skin side down.
ENERGY 306kcal FAT 20.4g SAT FAT 3.4g PROTEIN 31.1g CARBS 0g SUGARS 0g SALT 0.7g FIBRE 0.2g. These values are based on flavour combo A above.
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