MEDITERRANEAN SALMON FILLET
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.