Christmas Stuffed Salmon Fillet

Execution Method

Place a frying pan over medium-high heat and add the olive oil. Sauté the onion and garlic for about 1 minute until softened. Add the mushrooms, stir, and then add the lemon zest. Season with salt and pepper and cook for 4–5 minutes until the mushrooms are fully cooked.

Add the spinach and stir until wilted. Set aside.

Line a baking tray with parchment paper and place one salmon fillet skin-side down. Rub with olive oil, salt, pepper, and orange zest, ensuring the marinade is evenly spread.

Lay the sea bream fillets on top of the salmon to cover its surface. Carefully add the mushroom-spinach filling over the bream, then place the second salmon fillet on top, skin-side up.

Tie the fillets together using kitchen string and bake in a preheated oven at 180°C for 30–35 minutes.

Meanwhile, prepare the sauce: In a small saucepan, combine the orange juice, honey, rosemary, salt, and pepper. Simmer over medium heat for 5 minutes. Add the corn flour mixture and bring to a boil for 2–3 minutes until thickened. Add the orange pieces and remove from heat. Set aside until the salmon is ready.

Serve the stuffed salmon with the sauce.

You can also make this recipe with:

• Red Porgy 

• Large Sea Bass

• Sole