Jamie Oliver’s Stuffed Salmon
As seen on his Channel 4 series, Together, Jamie Oliver's stuffed salmon is a simple and versatile seafood main that's perfect for sharing.
From the book
Together: Memorable Meals, Made Easy
Rediscover the joy of being together with 120 easy recipes for gatherings big and small
Find complete menus for every occasion with mix and match dishes
From summery feasts to winter comfort food, steak nights to picnics
Introduction
What I like about this recipe is that the method, which is incredibly easy to follow, elevates the salmon to a new level. It makes a real event of this incredible fish and, while it cooks, the flavours all mix and mingle together, amplifying utter deliciousness.
Ingredients
| 1 heaped tbsp | baby capers in brine |
| 10 | anchovy fillets in oil |
| 2 sprigs of | rosemary |
| 10 | mixed-colour olives |
| 1 | fresh red chilli |
| 1 | lemon |
| 1.2kg | side of salmon, skin on, pin-boned |
Method
Get ahead: You can prep this on the day, if you prefer. Put the capers into a small bowl, then tear in the anchovies and strip in the rosemary leaves. Squash and destone the olives, tearing the flesh into the bowl, then finely slice and add the chilli. Finely grate over the lemon zest, squeeze in the juice, add 2 tablespoons of olive oil, and mix well. Cover and refrigerate overnight.
On the day: Place the salmon skin side down in the middle of your largest roasting tray and use the tip of a small sharp knife to make deep cuts into the flesh at 3cm intervals. Now stuff each cut, using the knife to help you. I start by dividing up the olives and anchovies, then add the rosemary, chilli and capers. Take your time and enjoy the process. Sprinkle any excess around the salmon.
To serve: Preheat the oven to 180ºC. Roast the salmon at the bottom of the oven for 20 minutes. Let it rest for 10 minutes, then serve.
ENERGY 313kcal FAT 20.6g SAT FAT 3.5g PROTEIN 31.4g CARBS 0.1g SUGARS 0.1g SALT 1g FIBRE 0.1g.
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