Stuffed Salmon
Full of protein and healthy fats, this recipe for stuffed salmon will convince you!
Ingredients
- 3 handfuls parsley
- 4 Garlic cloves
- 2 untreated lemons
- 4 tbsp capers
- 1 pinch chili flakes
- 4 tbsp olive oil
- 2 whole salmon fillets about 800 g each (ready to cook, deboned)
- coarse Sea salt
- ground pepper
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Rinse the parsley, shake dry and finely chop. Peel the garlic and finely chop as well. Wash lemons hot and dry grate them. Grate the zest of one lemon finely into the parsley. Squeeze out the juice of that fruit. Slice the remaining lemon thinly. Drain the capers and mix with the garlic and chili flakes into the parsley.
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3.
Grease a large ovenproof dish or baking tray with 2 tbsp oil. Wash and pat dry the salmon fillets. Place one fillet skin‑down in the dish. Season, pepper and drizzle with some lemon juice. Spread the gremolata over it except for about 1 tbsp. Lay the second side of the salmon skin‑up on the gremolata. Also season, pepper and drizzle with lemon juice. Put the lemon slices on top and rub the remaining fillet with the rest of the gremolata. Drizzle with the remaining oil and bake in the oven for about 25 minutes.
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4.
Serve the stuffed salmon on a plate. Pair it with rice or boiled potatoes.
