SALMON BOWL RECIPES
STUFFED SALMON | JAMIE OLIVER RECIPES
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.
Yield 8
Number Of Ingredients 8
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. 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 180°C/350°F/gas 4. Roast the salmon at the bottom of the oven for 20 minutes. Let it rest for 10 minutes, then serve.
Nutrition Facts : Calories 313 calories, FatContent 20.6 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 31.4 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 1 g salt, FiberContent 0.1 g fibre
EASY SALMON RECIPES - OLIVEMAGAZINE
Try our nutritious salmon recipes for easy midweek meals and impressive centrepieces, from salmon en croute to Scandi-style fillets and colourful grain salads
Provided by OLIVEMAGAZINE.COM
Categories lunch, dinner
Number Of Ingredients 1
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