Mediterranean Salmon Fillet
Delight your taste buds with this tantalizing recipe for Stuffed Salmon. Succulent salmon fillet is adorned with bursts of flavor from marinated sundried tomatoes, olives, and fragrant basil leaves. The preparation is an artful process of creating little parcels to stuff into the salmon, resulting in a dish that is not only a feast for the palate but also visually stunning. Roasted to perfection and drizzled with olive oil, this dish is a must-try for any seafood enthusiast.
— Constant Cookbook
Ingredients
- 1 whole salmon fillet , about 800g, skin-on and well trimmed (organic farmed salmon is best)
- 9 marinated sundried tomatoes , halved
- 18 black olives , preferably Niçoise, pitted
- 18 basil leaves
- 3 tbsp olive oil
Instructions
- Heat oven to 200C/fan 180C/gas 6. Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.
- Take a piece of sun-dried tomato and an olive and, using a basil leaf as a wrapper, roll up into a tight little parcel. Each parcel should be just big enough to plug into one of the holes.
- As you roll each parcel, stuff them into the holes until they are all filled.
- Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked. Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordon’s tips, below).
Cook Time
20M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 322 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 0.51 milligram of sodium
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