SERVING SALMON RECIPES

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STUFFED SALMON | JAMIE OLIVER RECIPES



Stuffed salmon | Jamie Oliver recipes image

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

1 heaped tablespoon baby capers in brine
10 anchovy fillets in oil from sustainable sources
2 sprigs of rosemary
10 mixed-colour olives
1 fresh red chilli
1 lemon
olive oil
1.2 kg side of salmon skin on, pin-boned, from sustainable sources

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

40 EASY SINGLE-SERVING MEALS | RECIPES | MYFITNESSPAL



40 Easy Single-Serving Meals | Recipes | MyFitnessPal image

If you’re trying to lose weight, eating at home is the way to go. Research shows when you frequently cook at home, you not only consume fewer carbohydrates, less sugar and less fat, but you also make healthier decisions when you eat out. Eating healthy doesn’t have to mean spending hours in the kitchen or

Provided by MyFitnessPal’s Recipes

Nutrition Facts : Calories

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Total Time 11 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 363 calories per serving
    1. Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.
    2. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
    3. Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
    4. Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
    5. Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.
    6. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.
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40 EASY SINGLE-SERVING MEALS | RECIPES | MYFITNESSPAL
If you’re trying to lose weight, eating at home is the way to go. Research shows when you frequently cook at home, you not only consume fewer carbohydrates, less sugar and less fat, but you also make healthier decisions when you eat out. Eating healthy doesn’t have to mean spending hours in the kitchen or
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SMOKY CHORIZO SALMON | SALMON RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 11 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 363 calories per serving
    1. Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.
    2. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
    3. Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
    4. Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
    5. Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.
    6. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.
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