Stuffed salmon with mustard-honey leeks recipe

Name: Stuffed salmon with mustard-honey leeks
Yield: Serves 8
Ingredients: 2 tbsp extra-virgin olive oil; 2 whole sides salmon, skin on; 1 fennel bulb, core removed and sliced, leaves trimmed and reserved; 1 red onion, thinly sliced; 15g dill; 15g tarragon; 1 tbsp fennel seeds; 1-2 lemons, thinly sliced; 3 tbsp white wine; 6 leeks, outer green leaves discarded, sliced into rounds; 2 tbsp wholegrain mustard; 2 tbsp honey; 1 tbsp white wine vinegar; 3 shallots, finely diced; 3 tbsp white wine vinegar; 1 red grapefruit, peeled and roughly chopped; 1 lemon, peeled and chopped; 2 tbsp fresh tarragon leaves, chopped; 4 tbsp extra-virgin olive oil; 1 tsp coriander seeds, crushed

If you’re looking for a fantastic fish showstopper this Christmas, our stuffed salmon with fennel, dill and tarragon makes a mouthwatering centrepiece.

See method

Serves 8
25 mins to prepare and 50 mins to cook
587 calories / serving

Dairy-free
Gluten-free

Ingredients

2 tbsp extra-virgin olive oil
2 whole sides salmon, skin on
1 fennel bulb, core removed and sliced, leaves trimmed and reserved
1 red onion, thinly sliced
15g dill
15g tarragon
1 tbsp fennel seeds
1-2 lemons, thinly sliced
3 tbsp white wine
6 leeks, outer green leaves discarded, sliced into rounds
2 tbsp wholegrain mustard
2 tbsp honey
1 tbsp white wine vinegar

For the vinaigrette

3 shallots, finely diced
3 tbsp white wine vinegar
1 red grapefruit, peeled and roughly chopped
1 lemon, peeled and chopped
2 tbsp fresh tarragon leaves, chopped
4 tbsp extra-virgin olive oil
1 tsp coriander seeds, crushed

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Each serving contains

Energy: 2445kJ 587.0kcal; 29%
Fat: 37g; high53%
Saturates: 6g; high31%
Salt: 0.7g; low12%
Sugars: 8g; low9%

of the Reference intake

Carbohydrate 9.7gProtein 54.0gFibre 0.4g

Method

Line a roasting tin with foil and pour in 1 tbsp oil. Lay one piece of salmon skin-side down in the tin with untied pieces of string beneath. Top with the fennel, onions and herbs. Lay the other piece of salmon on top, skin-side up. Tie the strings together. Rub the fennel seeds, seasoning and remaining 1 tbsp oil into the skin. Put the lemon slices under the string, along with the fennel leaves.
Preheat the oven to gas 6, 200°C, fan 180°C. Meanwhile, make the vinaigrette. Put the shallots and vinegar in a bowl and leave to sit for 5 mins. Add the other ingredients, season and mix.
Add the wine to the roasting tin and cover with foil. Roast for 30 mins, then uncover and roast for 20 mins.
Steam the leeks for 5-8 mins, then put in a serving dish. Mix the mustard, honey and white wine vinegar in a bowl, then pour over the leeks. Drizzle the salmon with the vinaigrette and serve with the leeks.

Tip: You can prepare the fish up to the end of point 1 the day before, then cover and chill.

See more Christmas dinner recipes

Stuffed salmon with mustard-honey leeks recipe

Ingredients

Each serving contains

Method

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