“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.” – Jamie Oliver
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- 1 heaped tbsp baby capers in brine
- 10 anchovy fillets in oil, from sustainable sources
- 2 sprigs of rosemary
- 10 mixed-colour olives
- 1 fresh red chilli
- 1 lemon
- 1.2 kg side of salmon, skin on, pin-boned, from sustainable sources
You can prep this on the day, if you prefer. 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 tbsps of olive oil, and mix well. Cover and refrigerate overnight.
ON THE DAY
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 3 cm 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. Roast the salmon at the bottom of the oven for 20 mins. Let it rest for 10 mins, then serve.
VEGGIE LOVE A giant stuffed portobello mushroom for each veggie guest instead of salmon is a thing of joy – just lose the anchovies.
Text: Jamie Oliver