Are you ready for a delicious Easter meal? Ahead of this month’s holiday, celebrity chef Jamie Oliver has taken to the kitchen to prepare a stuffed salmon delight that’s sure to delight guests.
“What I like about this recipe is that the method, which is incredibly easy to follow, elevates the salmon to a new level,” the Together: Memorable meals made easy Author, 46, tells exclusively Us Weekly. “It makes a real event of this incredible fish and, while it cooks, the flavors all mix and mingle together, amplifying utter deliciousness.”
For vegetarian guests attending the Easter gathering, there is the Naked Chef An alum gives a tip by substituting salmon for portobello mushroom entrees.
Oliver first displayed his cooking skills on TV in 1999, before appearing in numerous Food Network programs and writing tie in cookbooks.
“I’ve really missed having a straight cooking show. I’ve been at home this year, just growing things in my garden and cooking them,” he told Food & Wine In March 2015, his Jamie’s Home program. “I’ve been so happy. … It’s just growing stuff, which in itself is magic and brilliant and relaxing. And cooking stuff — really good recipes. It’s just good cooking.”
He added at the time: “The whole growing thing is quite new for me. I’ve only personally put stuff in the ground and pulled it out and cooked it for three years of my life. I’m a country boy, so I kind of did bits of it, but I’d never had my own veg garden, so that’s cool. Natural things are the most inspiring and interesting. So when you can kind of take stuff on a bend and go with it and be excited about it, I mean, that’s really exciting. I think that’s the realness: The ability for the public to get you, listen to you, learn with you, or be inspired and escape with you.”
When the England native isn’t putting together delicious meals, he’s often found teaching his five children culinary lessons. (Oliver shares children Poppy (20, Daisy (18, 18), Petal (12, Buddy 11, 11 and River (5 with wife). Jools Oliver.)
“We’ve all been living through some really strange times recently, but for me, the thing that has got me through has been family and food,” Jamie, who also shares dog Conker with Jools, said in an April 2021 Instagram video about the U.K.’s lockdown for the coronavirus pandemic. “Cooking is a great way to take some time out, it’s therapeutic, it’s brilliant to do with kids or loved ones and it’s fantastic for discovering new things and making more adventurous choices.”
Follow the steps below to make his stuffed salmon recipe.
Jamie Oliver’s Stuffed Salmon
8 servings
INGREDIENTS:
- 1 heaping teaspoon baby capers in brine
- 10 anchovy filets in oil
- 2 rosemary sprigs
- 10 mixed-color Olives
- 1 fresh red chili
- 1 lemon
- 2 tbsp olive oil
- 2 1/2 lbs salmon skin on, pin-bones
INSTRUCTIONS:
- Make it ahead: If you wish, you can prepare this the day before. In a small bowl, combine the capers and the anchovies. Add the rosemary leaves. After pitting the olives, place them in a bowl. Then, cut the flesh into small pieces and add the chili. Finely grate the lemon zest. Add the olive oil to the bowl. Cover and keep in the refrigerator for at least one night.
- Today: [If not prepping ahead] Place the salmon skin-side down in the middle of your largest roasting pan and use the tip of a small sharp knife to make deep cuts into the flesh at 1¼-inch intervals. You can now stuff each cut with the knife. First, I divide the olives, anchovies and rosemary. Then, I add the capers and chili. Take your time, enjoy the process. Sprinkle any excess salmon around.
- To serve: Preheat the oven at 350 degrees. The salmon should be roasted in the oven for 20 minutes. Let the salmon rest for 10 minutes before serving.
