The boys are massive lovers of fish – which is pretty good because most children aren’t so crazy about fish. One of their favourite types of fish is salmon. So I thought that I would jazz up our salmon fillets with a some traditional Christmas flavours to make this baked stuffed salmon perfect for your ‘Christmas in July’ menu.
We like to do this in individual portions, but cooking this as a whole salmon sure would look fancy for your Christmas in July feast. This recipe calls for works well with four-six salmon fillets and feeds our family of two adults and three children {aged 4yrs, 2yrs and 8 months}.
Our boys like their salmon served with mashed potatoes and steamed veggies…but if you want to create a Christmas in July feast then come back for more delicious side recipes later in the week/month. Or check out my ‘stuffing cups’ recipe.
BAKED STUFFED SALMON
100g dill
100g parsley
50g baby rocket
1 garlic clove
20g slivered almonds
1 lemon
salmon fillets, skin on
olive oil
salt and pepper
Preheat the oven to 200C. Finely chop the garlic. Toast the almonds in a small frypan over medium heat for 2-3 mins until toasted. Zest the lemon. Pick the dill and parsley sprigs {discard stems} and finely chop. Coarsely chop the rocket and finely chop the almonds.
Combine the garlic, almonds, dill, lemon zest, finely chopped rocket, 2 tsp oil and salt and pepper in a bowl.
Lay the salmon on a lined oven tray, skin-side down and season with salt and pepper. Spoon over the rocket mixture on one fillet, then top with the other fillet, skin-side up.
Truss the salmon with kitchen string to hold it in place. Drizzle with 2 tsp oil on both sides to coat, then season with salt and pepper. Bake the salmon for 10-12 mins until just cooked through. Cooking time will depend on the thickness of the fish fillets.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
