Gremolata-stuffed salmon

Serves: 6

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Total Time: 60

Prep Time: 30

Cook Time: 30

• For the gremolata
• 25 gram(s) flat-leaf parsley leaves, finely chopped
• 25 gram(s) mint leaves, finely chopped
• 4  garlic cloves, finely chopped
• 4 tablespoon(s) small capers, drained
• 2 tablespoon(s) finely grated lemon zest
• For the salmon
• 2  x 1kg (2lb 3oz) salmon fillets with skin on (2 sides of salmon)
• 2 teaspoon(s) dried red chilli flakes
• 1  lemon, very thinly sliced

Method

1. Preheat the oven to 220°C/200°C fan/Gas 7. Place the gremolata ingredients in a large mortar and drizzle over a little olive oil. Mash to a coarse paste. Season well and set aside.
2. Line a large, non-stick roasting tin with parchment. Brush skin side of salmon with olive oil and season. Place one of the fillets, skin side down on the parchment and spread the gremolata mixture over it to cover evenly. Place the second fillet on top, skin side up. Scatter over the chilli flakes and lemon slices. Drizzle with a little more olive oil and roast for 25-30 minutes or until the fish is just cooked through.
3. Remove from oven, cover and allow to rest for 10-15 minutes. To serve, place the salmon onto a serving platter and drizzle with any pan juices before serving. Photographs Peter Cassidy; food Sunil Vijayakar

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