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

By Rose Reisman

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

This recipe makes 12 servings

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Nutritional Info
Per serving: about -
cal 386
pro 37 g
total fat 22 g
sat. fat 5 g
carb 8 g
fibre 2 g
chol 112 mg
sodium 736 mg

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.

Ingredients

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

Preparation

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.

Additional information : Tips: To rehydrate dry-packed sun-dried tomatoes, let stand in boiling water for 10 minutes. Or cover with water, microwave on high for 1 minute and let stand for 10 minutes. Drain then chop.

If you don't have both types of olives on hand, remember that green gives a more intense flavour than the black.

Source : Canadian Living Magazine: October 2007

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