Festive Christmas recipes > Stuffed Salmon

Ingredients >
2kg fresh salmon, scaled and filleted
2 tbsp olive oil
175g couscous, soaked in 240ml boiling water
2 lemons, grated rind and juice
1 red onion, finely chopped
1 garlic clove, crushed
3 tbsp parsley, chopped
1 egg, beaten

Method >
· Preheat the oven to 180C/Fan 160C/Gas mark 4. Place the couscous, half the lemon rind, the lemon juice, red onion, garlic and chopped parsley in a bowl. Add the egg; season. Stir until well combined.

· Place a salmon fillet, skin side down, on a board. Spread the couscous mixture evenly on top. Lay the other salmon fillet, skin side up, over the couscous. Secure with string and drizzle with olive oil.

· Weigh the salmon parcel. Place on a baking sheet and bake for 10 minutes per 1/2 kg. Leave to stand for 15 minutes. Preheat grill to high. Grill fish until the skin is crisp and golden. Transfer to a serving plate. Garnish with the remaining lemon rind and extra parsley. Serve with steamed broccoli or green leaf salad.

Serves 10.

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