Stuffed salmon

Stuffed salmon

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  • 4
  • Easy
  • Health conscious Pescatarian
  • 25 minutes
  • 20 minutes
  • Woolworths Neil Ellis Elgin Chardonnay 2016

Ingredients

  • 8 x 125 g salmon, middle-cut fillets, 4 with skin on, 4 with skin removed
  • Sea salt, to taste
  • 4 garlic cloves, crushed
  • Microherbs, to garnish
  • For the stuffing:
  • 100 g dried cranberries, chopped
  • 100 g sultanas, chopped
  • 50 g raisins, chopped
  • 50 g candied ginger (in syrup), chopped
  • 4 T parsley, chopped
  • 4 lemons, zested and juiced
  • 2 naartjies (or clementines or mandarins), zested and juiced
  • 2 T honey
  • 2 T olive oil
  • For the citrus-roasted asparagus:
  • 400 g asparagus
  • 4 naartjies (or clementines or mandarins), sliced
  • 50 g flaked almonds
  • 1 T olive oil
  • 2 T honey
  • Sea salt and freshly ground black pepper, to taste
  • For the sauce:
  • 2 T butter
  • 1 t harissa paste
  • 1 t wholegrain mustard
  • 1 cup freshly squeezed naartjie juice (or clementine or mandarin)
  • 1 T lemon juice
  • 1 t honey
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 180°C and grease a large roasting pan. Rub the fish liberally with sea salt and garlic.

To make the stuffing, mix the cranberries, sultanas and raisins with the ginger, parsley, lemon and naartjie zest and honey. Scatter over each piece of skin-on fish. Drizzle over the lemon and naartjie juice and oil.

Place the skin-on fillets into the roasting pan, skin side down. Place a skinless fillet on top of each and tie gently with food raffia.

Place the asparagus, naartjies and almonds in a bowl, add the olive oil, honey, salt and pepper and toss. Sprinkle around the fish. Roast for 10 minutes, or until the fish is cooked but still pink.

To make the sauce, heat the butter in a pan, then add the harissa paste and mustard and stir until combined. Stir in the naartjie and lemon juice, honey, salt and pepper and bring to a boil. Reduce to a simmer and cook for 5 minutes.

Transfer the fish and asparagus onto a platter. Pour over a third of the sauce and serve the remaining sauce in a jug on the side. Garnish with microherbs.

Cook's note: "I came up with this recipe in Los Angeles when I was roped into helping a friend host a dinner party. The combination of candied ginger, cranberries, sultanas and clementines in the stuffing is nice and complements the flavour of the salmon beautifully." - Siba Mtongana

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Siba Mtongana Recipe by: Siba Mtongana
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