Name: Stuffed salmon
Yield: 1
Ingredients: 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

Stuffed salmon

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A simple and impressive method transforms salmon into a delectable dish with mixed flavors that elevate its deliciousness.

Ingredients:

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
1.2 kg side of salmon skin on, pin-boned, from sustainable sources

Instructions:

Prep ahead by combining capers, anchovies, rosemary, olives, chili, lemon zest, lemon juice, and olive oil in a bowl. Refrigerate overnight. On the day, make deep cuts in the salmon, then stuff each cut with the olive-anchovy mixture. Sprinkle any excess around the salmon. Roast the salmon at 180°C/350°F/gas 4 for 20 minutes, then let it rest for 10 minutes before serving.

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