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    Roasted Salmon, Red Pepper, Celery and Black Olives

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    Roasted Salmon, Red Pepper, Celery and Black Olives

    This is one of Nick's favourite recipes for 'the king of fish'. It is a particularly good way to cook a large piece of salmon - not only does it allow the Italian-influenced flavours to infuse the fish, but the vegetables also cook at the same time. It is equally good served hot or cold.

    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Serves: 6

    Ingredients

    • 1kg piece of salmon or 1.5kg whole salmon on the bone, scaled, gutted and cleaned
    • 1 pack fresh rosemary
    • 4 red peppers, cored, deseeded and cut into thin strips
    • 4 sticks of celery, roughly chopped
    • 150ml Waitrose Extra Virgin Olive Oil
    • Juice of 1 lemon
    • 1 tbsp dried oregano
    • 3 tbsp chopped fresh parsley
    • 12 black olives, pitted
    • 150ml dry white wine
    • Salt
    • Freshly ground black pepper

    Method

    1. Preheat the oven to 220°C, gas mark 7. Wash the salmon inside and out with cold water and then pat dry with kitchen paper. Fill the cavity with the rosemary.
    2. Blanch the peppers and celery in boiling water for 3-5 minutes. Drain thoroughly.
    3. In a medium bowl, whisk together the olive oil, lemon juice, herbs and seasoning. Add the peppers and celery and toss well to coat. Spread them over the base of a shallow roasting tin or ovenproof dish big enough to take the salmon. Lay the salmon on top of the pepper and celery mixture, tuck in the olives around the fish and pour over the wine.
    4. Bake for 30 minutes, basting the salmon and stirring the vegetables halfway through. Remove from the oven, cover the salmon with foil and leave for 5 minutes to rest.
    5. To serve, remove the foil, peel off the skin and ease the salmon off the bone into 6 large pieces. Flake or leave whole. Put the peppers and celery on a serving dish and top with the salmon. Strain the cooking juices through a sieve and pour over the fish and vegetables. Serve with mini potato fondants.

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    Cook's tips

    When serving a starter, turn off the oven at the end of step 4, cover the salmon with foil and return it to the oven. To serve, continue from step 5.

    Replace the rosemary with dill for an alternative flavour.

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