Mediterranean salmon fillet

Mediterranean salmon fillet

Salmon stuffed with Mediterranean flavours, this light, healthy spring lunch is made to share with friends

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Heart healthy

Good source of omega-3 oils

Method

  1. 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.
  2. 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.
  3. As you roll each parcel, stuff them into the holes until they are all filled.
  4. 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).
Try

Use up the spare salmon

The salmon left over from coring the fillet can be used for making fishcakes or fish pie. You could also make a tartare by finely chopping the salmon and mixing with lemon juice, olive oil, chopped shallot and seasoning, then serving with toast.

At the fish counter

Ask your fishmonger for a well-trimmed piece of salmon, cut from the middle of the fillet, so it is a uniform size, and make sure the salmon is 'pin-boned'. Before preparing the fish, stroke the surface to feel for stray bones. If you find any, pull them out with tweezers.

Know-how: Out of the oven

To transfer the fish from the roasting tray to a platter, loosen the fillet by drawing a palette knife between the fish and the foil, then use a palette knife and a fish slice to lift onto the platter. Don't worry if some of the skin stays stuck to the foil.

Vary the flavour

Lots of flavours can be used to 'stud' the salmon. Try wrapping slices of grilled red pepper, garlic slivers and pieces of anchovy in the basil leaves instead of the sun-dried tomatoes and olives.

Eat it cold the next day

The flavour of the dish is best when it is served lukewarm, but it is also delicious cold if made the day before. If you do make it ahead, chill the salmon on its serving platter and serve with a lemony mayonnaise rather than the olive dressing.

Per serving

322 kcalories, protein 27g, carbohydrate 2g, fat 23 g, saturated fat 4g, fibre 1g, sugar 2g, salt 0.51 g

Recipe from Good Food magazine, April 2008.

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Latest comments and suggestions

  • Binder photo Gbobs

    30 March 2008

    Gbobs rated and commented on this recipe

    3 stars

    Was really pleased with how this recipe looked but I thought the olives didnt really go with the fish would probably do again but without the olives. You might enjoy the flavour of the olives more if the fish was cold....but we didnt have any left over!

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  • Binder photo fran

    07 April 2008

    fran rated and commented on this recipe

    4 stars

    Used trout fillets instead of salmon, as they aren't as chunky the olives and basil were laid across the top whilst cooking. Delicious, with the dressing - would definately make it again!

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  • Binder photo Jayne

    08 May 2008

    Jayne commented on this recipe

    Also good done with individual salmon fillets if only cooking for 2 or 4 people!

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  • Binder photo canadian carole

    25 May 2008

    canadian carole commented on this recipe

    This recipe is a keeper! I've made it twice for buffets and it is both visually attractive and delicious. It was very popular at my daughter's Christening in March. It is very quick to prepare as well. The only thing I changed was to use sun-dried tomato paste (I like M & S). I take a basil leaf, smear a bit of paste on top and then roll the olive in. I didn't want to waste the bits of salmon that you have to scoop out, so I drizzled them with a bit of lemon juice and olive oil and cooked them for about 5 minutes. It looked a bit like salmon popcorn and the kids loved them.

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  • Binder photo Lulu

    02 June 2008

    Lulu rated and commented on this recipe

    5 stars

    My husband enjoys fishing .. so I'm frequently adapting salmon recipes for rainbow trout! This has worked really well (with a 3 - 4 lb trout) and is very popular .. I fillet the trout but leave it open as one piece. Can't make the deep holes but push in the olive parcels as well as possible and cook for a shorter time. I serve it with the olive sauce and crushed new potatoes as in the April magazine. Have just done it for the third time already!

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  • Binder photo lostkat

    05 June 2008

    lostkat rated and commented on this recipe

    5 stars

    I make this recipe a lot, but using half an anchovy instead of the olives. Absolutely gorgeous combination of flavours and so so simple!

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  • Binder photo wendy

    21 July 2008

    wendy rated and commented on this recipe

    4 stars

    Very easy and delicious, will make again and will use small amounts of garlic in the olive parcels. saved the scooped out pieces of salmon to make fish cakes.

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  • Binder photo Kedgeree

    11 September 2008

    Kedgeree rated and commented on this recipe

    5 stars

    Very impressive and dead easy

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  • Binder photo Ben

    04 April 2009

    Ben rated and commented on this recipe

    4 stars

    Yummy

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  • Binder photo hlnharrison

    28 August 2010

    hlnharrison rated and commented on this recipe

    3 stars

    This looks good but whilst I like olives I didn't like the combination with the salmon.

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  • Binder photo granny annie

    02 July 2011

    granny annie commented on this recipe

    Very successful, and enjoyed by everybody present. I shall certainly cook this again!

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Heart healthy

Good source of omega-3 oils

Fantastic hot or cold

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
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Per serving

322 kcalories, protein 27g, carbohydrate 2g, fat 23 g, saturated fat 4g, fibre 1g, sugar 2g, salt 0.51 g

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