Succulent stuffed salmon
Impressive salmon stuffed with orange, lemon and beetroot, ideal for Christmas feasting.
Serves: 2
Preparation time: 10 minutes
Cooking time: 25 minutes
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You will need
- 2 salmon fillets
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- Cooked beetroot in natural juices, thinly sliced
- Bay leaves
Recipe Information
Step by step guide to making Succulent stuffed salmon
- Preheat the oven to 180°C, fan 160°C, gas mark 4.
- Take one of the salmon fillets and lay it on a baking sheet. Layer with slices of the orange, lemon and cooked beetroot, then top with the other piece of salmon.
- Using string, tie the two pieces together, tucking a few extra slices of lemon and a couple of bay leaves under the string on the top.
- Season with freshly ground black pepper and bake in the preheated oven for 20-25 minutes.
- When cooked, remove the string and slice into portions. Serve drizzled with the citrus juices from the pan.
Cook's tip: This substantial salmon dish would make a great alternative to a traditional turkey on Christmas day, if you fancied a change!
Summary of customer ratings and reviews
Nutritional information for Succulent stuffed salmon
Nutritional information for Succulent stuffed salmon
Nutrition type | per serving |
---|---|
Calories | 316 kcal |
Total Fat | 17.6g |
Saturated Fat | 2.5g |
Salt | 0.3g |
Sugar | 5.2g |
This recipe is:
- No gluten products
- No egg products
- No dairy products
- No nut products
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Nectar Price
Nectar Price
£3.95
£16.46/kg
Without Nectar
£4.50
£18.75/kg
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-
30p
30p/ea
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65p
26p/100g
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