Rose Reisman's Salmon Stuffed with Mixed Olives and Sun-Dried Tomatoes
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.
Servings: 12
Ingredients:
| 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 |
-
1/2 cup (125 mL) chopped black olives
1/2 cup (125 mL) chopped green olives
1/2 cup (125 mL) chopped rehydrated sun-dried tomatoes
1/3 cup (75 mL) seasoned bread crumbs
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) crushed garlic
1 tbsp (15 mL)Dijon mustard
12 salmon fillets (4-1/2 lb/2.25 kg total)
Garnish:
1/3 cup (75 mL) chopped fresh parsley or 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.
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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