Jamie Oliver’s Creamy Prawn-Stuffed Salmon with Wilted Garlicky Spinach, Smoky Pancetta, Rosemary and Parmesan
A quick but totally luxurious recipe from Jamie Oliver's Channel 4 series, Keep Cooking Family Favourites. These creamy prawn-stuffed salmon fillets are draped with pancetta for an extra flavour boost.
From the book
Jamie Oliver: 7 Ways
7 inventive new ways to cook with each of the UK's 18 favourite ingredients
With pared back ingredients lists and easy-to-follow instructions, you'll find plenty of quick and easy dinner solutions
Featuring family favourites, one-pot wonders, tray bakes, roasts, fakeaways and more
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Ingredients
| 4 x 130g | salmon fillets, skin on, scaled, pin-boned |
| 20g | Parmesan cheese |
| 80g | half-fat crème fraîche |
| 80g | small cooked peeled prawns |
| 4 | cloves of garlic |
| 500g | spinach |
| 4 | rashers of smoked pancetta |
| 4 | sprigs of rosemary |
Method
Preheat the oven to 220ºC. Cut down the middle of each salmon fillet lengthways on the flesh side, going about three-quarters of the way through to make a pocket. Finely grate the Parmesan, beat with the crème fraîche, then mix in the prawns.
Rub a large deep sturdy tray with a little olive oil and place on a low heat on the hob. Peel and finely slice the garlic, add to the tray with the spinach, season, stir until just wilted, then turn the heat off. Nestle in the salmon fillets, divide and spoon the prawn mixture into the pockets, then sprinkle with black pepper. Drape one rasher of pancetta over each fillet. Rub the rosemary sprigs with a little oil and place one on each piece of salmon. Cook in the oven for 15 minutes, then serve.
ENERGY 354kcal FAT 21.3g SAT FAT 6g PROTEIN 36.7g CARBS 3.9g SUGARS 2.6g SALT 1g FIBRE 0.2g
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