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Citrus and stuffing salmon recipe

Citrus and stuffing salmon

Classic stuffing flavours, sweet clementines and crunchy pistachios create a delicious crust for this simple yet special roasted salmon recipe. This is a feast for the eyes for your Christmas table, whether you serve it on the big day, New Year's Day or another occasion.

See method
  • Serves 6
  • Takes 45 minutes
  • 497 calories / serving
  • Dairy-free

Ingredients

  • 800g salmon side
  • 130g pack Tesco Finest sage and red onion stuffing
  • 2½ tbsp olive oil
  • 15g fresh flat-leaf parsley, finely chopped
  • 50g shelled pistachios, roughly chopped
  • 3 clementines, halved
  • 12 shallots, halved

For the dressing

  • 3 clementines, juiced
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 10g fresh flat-leaf parsley, finely chopped

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Each serving contains

Energy
2075kJ 497.0kcal
25%
Fat
28g
high40%
Saturates
4g
medium20%
Salt
1.2g
medium20%
Sugars
8g
low9%

of the Reference intake

Carbohydrate 27.9gProtein 31.2gFibre 4.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C and pat the salmon dry with kitchen paper. Make up the stuffing to pack instructions. Line a large, low-sided baking tray with baking paper and drizzle over ½ tbsp of the oil.
  2. Lay the salmon on the baking tray; season. Stir the parsley through the stuffing mixture, then dot spoonfuls all over the salmon and use your hands to gently spread it over the top. Drizzle over 1 tbsp of the oil, then scatter over the pistachios and lightly press into the stuffing.
  3. Brush the cut sides of the clementines with ½ tbsp oil and arrange cut-side up around the salmon. Put the shallots in a small bowl and toss with the remaining ½ tbsp oil; season, then arrange around the salmon and clementines. Roast for 25-30 mins until the salmon is cooked through, and the stuffing is golden and crisp – a meat thermometer inserted into the centre of the salmon should read 63°C.
  4. Meanwhile, whisk together the dressing ingredients with some seasoning. Serve in a bowl or jug alongside the salmon.

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