The combination of tomato, basil, and olives is a classic Mediterranean one.
This salmon fillet is studded with Mediterranean flavor-packed tomato-basil-olive parcels.
The recipe is originally by Gordon Ramsay, but I came across it on A Seasonal Cook in Turkey.
It is a fun and new way to present salmon, not to mention fast and filling.I used my own sundried tomato, but it you happen to have a jar of sundried tomatoes in oil, by all means do use it.
1 side of salmon, fillet (about 800g)
18 sudried tomato halves
18 kalamata olives, pitted
18 basil leaves
salt & pepper
Preheat oven to 400F.
If you are using sundried tomatoes which are not stored in oil, you will need tot re-hydrate them by soaking then for 5 minutes in boiled water.
Prepare eighteen “bundles” by placing the basil leaves on a surface, topped with a sundried (re-hydrated) tomato half, topped with an olive.
Using an apple corer or a similar tool, make 18 holes evenly dispersed on the salmon fillet, going all the way through the flesh but not cutting into the skin below.
Take a rolled bundle and fit it in the holes you just made.
Place the “studded salmon fillet on a non-stick or foil-lined baking tray, and season with salt and pepper and an optional drizzle of olive oil.
Roast for 20 minutes until just cooked through.
Carefully transfer to the serving dish and serve warm.