Mediterranean salmon fillet

Name: Mediterranean salmon fillet
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 fillet whole salmon fillet, about 800g, skin-on and well trimmed (organic farmed salmon is best); 9 marinated sundried tomatoes, halved; 18 black olives, preferably Niçoise, pitted; 18 basil leaves; 3 Tbsps olive oil

Mediterranean salmon fillet requires roughly 20 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 128 calories, 6g of protein, and 11g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have basil leaves, olive oil, olives, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.

Ingredients you will need

Salmon

Apple

Equipment you will use

Apple Corer

Take a piece of sun-dried 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 of the holes.

Ingredients you will need

Sun Dried Tomatoes

Fresh Basil

Olives

Roll

As you roll each parcel, stuff them into the holes until they are all filled.

Ingredients you will need

Roll

Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Olive Oil

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordons tips, below).

Ingredients you will need

Salmon

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1fillet

whole salmon fillet, about 800g, skin-on and well trimmed (organic farmed salmon is best)9

marinated sundried tomatoes, halved 18

black olives, preferably Niçoise, pitted 18

basil leaves 3Tbsps

olive oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon Fillets. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.