4 January 2010

A Recipe for Baked Herb-Stuffed Salmon



Baked Herbed Stuffed Salmon

Along with the Top Sirloin Roast with Chimichurri Sauce, and "Garides" or Shrimp Saganaki on Christmas Eve I served this Baked Herb-Stuffed Salmon. The recipe is based on one from Jamie Oliver and the technique I found to be pure genius when serving a crowd. The long and the short of it is that you take 2 salmon fillets of equal size and layer them one on top of the other and bake stuffed with herbs. I used marjoram, dill and flat-leaf parsley but you could use whatever you have on hand that you feel would go well with the fish.


When buying a salmon fillet as you know one end is thick and the other thin, so why not top your fillet with another fillet of the same size and create a "roast" of equal depth from one end to another to ensure even heat distribution. I found some of our beautiful British Columbia Wild Sockeye Salmon fillets which my fishmonger removed the pin bones and skin. At home I then layered them one on top of the other to create a "roast" of equal depth. Jamie suggests tieing the "roast" but I didn't find it necessary since I was using over 5 pounds of premium salmon which would be heavy enough to weigh it down while cooking and prevent sliding. Use your own best judgement.

This is perfect for large numbers of people. I served it with Roasted Tomatoes, Greek Lemon and Oregano Potatoes and Roasted Root Vegetables. In the summer just serve it whole with a few salads.

**Baked Herb-Stuffed Salmon**
Serves 10

sea salt
freshly ground black pepper
2  1.1 kg.(about 5 lbs) medium salmon fillets, skin removed and pinboned
2  lemons
1  bunch fresh marjoram
1  bunch fresh dill
1  bunch flatleaf parsley

Preheat the oven to 200 C/400 F/gas 6.

(If necessary....cut 5 lengths of string and lay them out on the work surface next to one another, leaving gaps in between.) Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skinned side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram and dill , broken up.

Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place one fillet on top of the other, thin end to thick, (if necessary then tie them together and trim the string).

Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.

Bake in the preheated oven for about 20 minutes.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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32 comments:

  1. What a wonderful dish! Salmon prepared in that way is so delicious!

    Cheers,

    Rosa

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  2. I would have loved to be at your house Christmas Eve! What a feast! I love sockeye salmon.

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  3. What an interesting idea to create a roast out of two fillets. Thanks for sharing!

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  4. A delicious and elegant dish to serve at a large dinner party, excellent recipe!

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  5. I might whip this up for a dinner party, so beautiful Val!

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  6. a great idea for a party - and so healthy too now that we're sated with all the rich holiday fare.

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  7. That is one big fish:)

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  8. What a great idea! I think you could easily apply this to any fish and get a great meal. Thanks for sharing the recipe!

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  9. I love this idea! The two fillets combined is pure genius! I must def try this! Thanks Val!

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  10. That's a great technique. Thanks for sharing it.

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  11. Oh, this looks and sounds fantastic! I love a good salmon dish--will have to try your recipe.

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  12. This is gorgeous - I would love to make it myself but then I would be eating it all by myself too. I am sure you can guess why. ;-)

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  13. It is a wonderful looking dish. You have to love Jamie's recipes - so easy to prepare, so delightful to look at and sooooo delicious.

    Thanks for sharing this one.

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  14. This is so impressive looking!!

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  15. I'm sure this was a hit! I haven't had fish for quite a while and I'm really missing it. I'd like to try this combination of flavours.

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  16. Wow! The salmon looks spectacular!

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  17. I just saw some wonderful salmon in the market so will roast it as you've suggested, Val. This looks so easy and so flavorful.

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  18. Yum! What a great way to keep the fish moist. So delicious and inviting looking!

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  19. What a super recipe! Great idea to stack the salmon and the herb and lemon stuffing must have been so flavorful. Wish I had been at your house Christmas Eve!

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  20. That looks like a meal fit for a king. Happy New Year, Val!

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  21. Vall! this salmon look awesome, absolutely delicious! I really love salmon! Your look fantastic, Happy New Year again! gloria

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  22. Salmon is one of our all time favorites and you've made it look like a star.
    Sam

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  23. Hi again! Check my blog for a surprise.

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  24. This looks heavenly!
    Happy New Year to you and all the best for 2010!

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  25. This is so unique! Would have never thought of this.Will make this soon and thanks for your complement..

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  26. That looks divine - such a simple idea, but so clever and delicious!

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  27. What a fabulous idea! I will be using this technique the next time I have dinner guests. It's so simple and yet i would have never thought of it. Thanks Val.

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  28. Wow - what a brilliant idea to layer the fillets over each other, and you're right, there's always that annoying thin side to the fillet that doesn't match up to the thicker side =), this takes care of it nicely. Happy New Year to you!

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  29. Again, surely you have quality BC salmon. Simplicity is a must and the platter service is fitting for family or friends.

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  30. Val, you know how much I love salmon. I love this method. I will definitely try this one day. I bet it was very good.

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  31. I wish my hubby liked salmon.. he really has something wrong with his head, LOL! Love the idea of layering..

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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