MEDITER­RANEAN SALMON FIL­LET

Diabetic Living - - FOOD IN FOCUS -

PREP TIME: 20 MINS COOK TIME: 20 MINS SERVES 6 (AS A MAIN)

1 (about 800g) whole salmon fil­let, skin on, pin bones re­moved

(ask fish­mon­ger or use tweez­ers) 9 sun-dried toma­toes, halved 18 black olives, pit­ted, plus ex­tra

to serve (op­tional)

18 basil leaves

Freshly ground black pep­per

2 Tbsp olive oil

Steamed veg­eta­bles (such as 250g brus­sels sprouts, 320g (2 cups) frozen peas and 400g Zerella Spud Lite pota­toes) or Wild rice salad, to serve (see recipe above right)

1 Pre­heat oven to 180°C (fan­forced). Line bak­ing tray with bak­ing pa­per. Lay salmon on a board. Us­ing ap­ple corer, make 18 holes in rows of three in salmon, just go­ing down to the skin, but not cut­ting all the way through.

2 Take a piece of sun­dried 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 hole in the salmon. As you roll each par­cel, stuff them into holes un­til they are all filled.

3 Place salmon on lined tray. Sea­son with pep­per and driz­zle with oil. Roast for 15-20 min­utes, or un­til just cooked. Re­move from oven and set aside for 15 min­utes, or un­til just warm. Care­fully lift salmon onto a serv­ing plate.

Serve warm or leave to cool.

4 Serve baked salmon with steamed veg­eta­bles, or

Wild rice salad.

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