Jamie Oliver shares his ‘simple’ Christmas stuffed salmon and lemon potatoes recipe

Though many households feast on the basic turkey on Xmas Working day, there are some who for what ever motive, dare to be a minimal distinctive. For any particular person looking for a equal showstopper various to the massive hen of a centrepiece for the Boxing Day buffet, Jamie Oliver has a great stuffed salmon with lemon potatoes and engaging greens recipe. 

Jamie showcased the recipe on This Morning beforehand this month. 

Speaking about his salmon dish, he claimed: “I’ve obtained some flavour mixtures beneath which can simply make it nice. 

“Rosemary people made use of to teach you and say ‘by no means place woody herbs with fish, it’s unsuitable’. It really works fantastically. 

“Chilli – only a little or no bit, olives, capers, you might set sunlight-dried tomatoes, totally different herbs, however what I do, I robe it up and you’ll each throw that in extra of a complete fillet [of salmon] if you wish to get it on there and in there oven. 

“However I say, if you wish to make it particular, simply purchase the time to make little cuts within the salmons that may make it potential for flavours to penetrate in. 

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“Some women and men say ‘that’s a faff’ properly toss it round. If you wish to set a minor therapy in – and likewise whenever you do one thing your self, it’s the nonetheless that counts [and it is Christmas] so gown it up,” he included. 

“We get these folks meals into the tiny cuts and we don’t overcook it, that’s the important. 

“We kiss the salmon with a minimal seasoning – by the way in which, you are able to do this the working day forward of. So whenever you require to cook dinner dinner this, you possibly can cook dinner it heat or warmth and also you’ve taken one thing day-to-day and also you’ve manufactured it a small unique. 

As for when this dish is to be eaten, Jamie claimed: “Earlier than Christmas, Xmas Day as an alternate, a buffet, Boxing Working day, simple peasy.” 

Stuffed salmon (serves 8)


A single heaped tbsp baby capers in brine

10 anchovy fillets in oil

Two sprigs of rosemary

10 blended color olives

Only one new crimson chilli

An individual lemon

1.2kg facet of salmon, pores and pores and skin on, pin-boned


1. You may prep this on the day, in case you select. Put the capers right into a tiny bowl, then tear within the anchovies and strip within the rosemary leaves.

2. Squash and destone the olives, tearing the flesh into the bowl, then finely slice and add the chilli. Finely grate over the lemon zest, squeeze within the juice, incorporate two tablespoons of olive oil, and blend very properly.

3. Embody and refrigerate in a single day.

4. Space the salmon pores and pores and skin facet down within the middle of your greatest tray and use the tip of a small sharp knife to make deep cuts into the flesh at three centimetre intervals.

5. Now stuff each single reduce, working with the knife to allow you. I start by dividing up the olives and anchovies, then add the rosemary, chilli and capers. Select your time and have the benefit of the system. Sprinkle any surplus concerning the salmon. 

6. Preheat the oven to 180C. Roast the salmon on the backside of the oven for 20 minutes. Let it relaxation for 10 minutes, then present.

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Lemon potatoes (serves 12) 


2.5kg potatoes, scrubbed and decrease into 3cm chunks

Two lemons

Two tbsp olive oil

Sea salt and black pepper


1. Parboil the potatoes in an enormous pan of boiling salted consuming water for 10 minutes.

2. Drain and depart to steam dry for 2 minutes, although you employ a velocity peeler to strip the peel off the lemons.

3. In your most important roasting tray, toss the potatoes with the lemon peel and juice, olive oil and a pinch of sea salt and black pepper.

4. Neat, go over and refrigerate in a single day (if important).

5. To cook dinner, preheat the oven to 200C. Roast the potatoes for a single hour, or till ultimately fantastically golden and crisp, tossing gently midway through.


Scrumptious greens (serves eight) 


800g blended seasonal greens, discard tough stalks

4 blackberries

Two tbsp purple wine vinegar

4 tbsp additional virgin olive oil

50 p.c a tbsp fennel seeds


1. Prep mixed greens, comparable to kale, cabbage or chard, discarding any troublesome stalks. In a compact jug, fork up the blackberries right into a mush, then mix with the purple wine vinegar and further virgin olive oil.

2. Toast the fennel seeds in a dry frying pan on a medium heat till smelling nice, then embody to the dressing.

3. Season to perfection, tasting and tweaking, then take care of and refrigerate equally immediately. 

4. Blanch every kind of greens in a giant pan of boiling h2o till simply tender however proceed to complete of life-style, then drain successfully and depart till ultimately cool ample to deal with.

5. Pile the greens within the centre of a clear up tea towel, wrap them up, and wring out really very properly to remove the extreme liquid. 

6. Unwrap and round chop the greens, then toss with the dressing proper till fantastically coated, and supply at place temperature.


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