Stuffed Salmon

SERVES 8 INGREDIENTS

1 heaping tbsp baby capers in brine

10 anchovy fillets in oil

2 sprigs of rosemary 10 mixed-color olives

1 fresh red chili

1 lemon

2 tbsp olive oil

21/2 lbs side of salmon, skin on,

pin-boned

INSTRUCTIONS

1 GET AHEAD You can prep this on the day, if you prefer. Put the capers into a small bowl, then tear in the anchovies and strip in the rosemary leaves. Squash and pit the olives, tearing the flesh into the bowl, then finely slice and add the chili. Finely grate over the lemon zest, squeeze in the juice, add the olive oil and mix well. Cover and refrigerate overnight.

2 ON THE DAY [If not prepping ahead] Place the salmon skinside down in the middle of your largest roasting pan and use the tip of a small sharp knife to make deep cuts into the flesh at 11/4-inch intervals. Now stuff each cut, using the knife to help you. I start by dividing up the olives and anchovies, then add the rosemary, chili and capers. Take your time and enjoy the process. Sprinkle any excess around the salmon.

3 TO SERVE Preheat the oven to 350 degrees. Roast the salmon at the bottom of the oven for 20 minutes. Let it rest for 10 minutes, then serve.