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    Tarragon and Tomato Stuffed Salmon

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    Tarragon and Tomato Stuffed Salmon

    • Nut Free
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes to 30 minutes
    • Total time: 35 minutes to 45 minutes 45 minutes

    Serves: 6

    Ingredients

    • 2 salad onions, finely chopped
    • ½ x 20g pack tarragon
    • 2 x 500g packs prime salmon fillets, skinned
    • 3 tbsp sun-dried tomato paste
    • 150g Frescopronti Italian Sun Drenched Tomatoes (from the chiller) or Waitrose Cook's Ingredients Sunkissed Tomatoes, drained, plus 2 tbsp of the oil
    • 100g Waitrose Half-Fat Mayonnaise
    • 75g Greek Yogurt
    • 25g pack curly parsely, chopped

    Method

    1. Prepare and light the barbecue. Pull the tarragon leaves from the stalks and roughly chop the leaves. Lay one salmon fillet, skinned side up, on the surface and spread with the tomato paste. Scatter with the tomatoes and tarragon. Season and position the second fillet on top, skinned side down, with the thick edge of one fillet against the thin edge of the other, to create an even thickness. Tie the salmon at 3cm intervals with kitchen string to hold the pieces together. Chill until required.
    2. Meanwhile, beat the mayonnaise with the yogurt, parsley, salad onions and some seasoning, then spoon into a small serving dish. Chill until required.
    3. Brush the top of the salmon with a little oil and position, oiled side down, on the barbecue over a gentle heat. Cook for 10-15 minutes until the lower fillet has turned opaque. Brush the top fillet with the remaining oil and carefully turn the salmon to cook the bottom fillet. (To check the salmon is cooked through, pierce a thick area of the upper fillet with a knife.) Transfer to a board and cut across into thick slices, removing the string. Serve with the flavoured mayonnaise.

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    Cook's tips

    To cook indoors: place in a lightly oiled shallow baking dish and drizzle with the tomato oil. Cook at 190°C, gas mark 5, for about 30 minutes until cooked through.

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