Rose Reisman's Salmon Stuffed with Mixed Olives and Sun-Dried Tomatoes

Author: Canadian Living

This stuffing is incredible with salmon. If you don't want to serve fillets, use a
4 lb (2 kg) side of salmon, stuffing it in a slit down the centre. You still bake it for 10 minutes per inch of thickness.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2007

Ingredients

  • 1/2 cup chopped black olive
  • 1/2 cup chopped green olive
  • 1/2 cup chopped rehydrated sun-dried tomato
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon crushed garlic
  • 1 tablespoon Dijon mustard
  • 12 salmon fillets (4-1/2 lb/2.25 kg total)
Garnish:
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh basil

Method

By hand or in small food processor, finely chop black and green olives, tomatoes, bread crumbs, oil, garlic and mustard; combine well.

Make 1/4-inch (5 mm) deep vertical slit along top of each fillet to within 1/4 inch (5 mm) of each end. Evenly divide filling and stuff into slits. Spray rimmed baking sheet with no-stick vegetable oil; arrange fish on pan. Bake in 425°F (220°C) oven for 10 minutes per inch (2.5 cm) of thickness.

Garnish: Garnish with parsley.

Nutritional facts Per serving: about

  • Sodium 736 mg
  • Protein 37 g
  • Calories 386.0
  • Total fat 22 g
  • Cholesterol 112 mg
  • Saturated fat 5 g
  • Total carbohydrate 8 g
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Rose Reisman's Salmon Stuffed with Mixed Olives and Sun-Dried Tomatoes

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