Ingredients
1/4 cup green olives, pitted
1/4 cup black olives, pitted
1 tomato, finely diced
1 tablespoon dill, chopped
1 tablespoon parsley, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 salmon fillet, thick
For the Crumb
1 tablespoon parsley, chopped
1 teaspoon dried dill powder
2 tablespoon parmesan cheese, grated
1 lemon juice and zest
3 tablespoon pistachio, coarsely ground
1/4 cup breadcrumbs
Boiled asparagus for serving
1/4 cup black olives, pitted
1 tomato, finely diced
1 tablespoon dill, chopped
1 tablespoon parsley, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 salmon fillet, thick
For the Crumb
1 tablespoon parsley, chopped
1 teaspoon dried dill powder
2 tablespoon parmesan cheese, grated
1 lemon juice and zest
3 tablespoon pistachio, coarsely ground
1/4 cup breadcrumbs
Boiled asparagus for serving
Method
- Preheat oven to 180 Degrees Celsius.
- Process stuffing ingredients in a food processor until coarsely chopped.
- Cut salmon horizontally, open like a sandwich, place half the stuffing on one side, fold the other half on top, lightly taping to adhere.
- Mix crumb ingredients in a bowl.
- Place stuffed salmon on a greased oven tray, top with the crumb mixture, taping lightly to adhere.
- Bake for 20 to 25 minutes or until cooked.
- Serve stuffed salmon with boiled asparagus
- Process stuffing ingredients in a food processor until coarsely chopped.
- Cut salmon horizontally, open like a sandwich, place half the stuffing on one side, fold the other half on top, lightly taping to adhere.
- Mix crumb ingredients in a bowl.
- Place stuffed salmon on a greased oven tray, top with the crumb mixture, taping lightly to adhere.
- Bake for 20 to 25 minutes or until cooked.
- Serve stuffed salmon with boiled asparagus
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