What I like about this recipe is that the method, which is incredibly easy to follow, elevates the salmon to a new level. It makes a real event of this incredible fish and, while it cooks, the flavours all mix and mingle together, amplifying utter deliciousness.
Ingredients
1 heaped tablespoon baby capers in brine
10 anchovy fillets in oil
2 sprigs of rosemary
10 mixed-colour olives
1 fresh red chilli
1 lemon
olive oil
Method
- Put the capers into a small bowl, then tear in the anchovies and strip in the rosemary leaves. Squash and destone the olives, tearing the flesh into the bowl, then finely slice and add the chilli. Finely grate over the lemon zest, squeeze in the juice, add 2 tablespoons of olive oil, and mix well.
- Place the salmon skin side down in the middle of your largest roasting tray and use the tip of a small sharp knife to make deep cuts into the flesh at 3cm intervals.
- Now stuff each cut, using the knife to help you. I start by dividing up the olives and anchovies, then add the rosemary, chilli and capers. Take your time and enjoy the process. Sprinkle any excess around the salmon.
- Preheat the oven to 180°C/350°F/gas 4. Roast the salmon at the bottom of the oven for 20 minutes. Let it rest for 10 minutes, then serve.
