Salmon stuffed with vegetables and spices

Today I bring you a recipe I love: vegetable-stuffed salmon. It's a perfect recipe for the weekend or to impress guests. It has a very attractive presentation, and preparing it is not complicated.

The trick of the recipe is to make a flavorful stuffing that brings the salmon to life. We achieve this by pairing it with spices that add a lot of flavor; and it's finished with a sauce that gives the dish a special touch.

If you choose to prepare the stuffing the day before, you'll only need to assemble the fish and put it in the oven, which won't require much cooking time. Meanwhile, you can prepare the sauce. I hope you give it a try — it's well worth tasting!

Low cocotte, Le Creuset Shallow Casserole type (new Mist Grey color) and Le Creuset mills.

Ingredients (for 6 people)

• 2 salmon fillets with skin of 750gr each
• 1 tablespoon of olive oil
• 3 kitchen twines of 50cm

Ingredients for the stuffing:

• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 1 onion diced
• 100gr of chopped celery
• 1 tablespoon of thyme
• 2 tablespoons of oregano
• 1 teaspoon of smoked paprika
• 2 teaspoons of ground cumin
• 1⁄4 - 1⁄2 teaspoon of crushed cayenne
• 1 teaspoon of salt
• Juice of 1 lime

Ingredients for the sauce:

• 3 tablespoons of olive oil
• 2 tablespoons of white wine vinegar
• 1 teaspoon of Dijon mustard
• 1 teaspoon of sugar
• 300gr of beetroot cut into julienne
• 1⁄2 medium red onion cut into julienne
• 6 - 8 radishes sliced thin
• 8 spring onions sliced thin
• Salt and pepper
• 1 lime for serving

Preparation:

1. Preheat the oven to 200°C.
2. To prepare the stuffing, heat the olive oil and the butter in a Shallow Casserole over medium heat, add the onion and celery and cook for 3-4 minutes. Add the chopped herbs and spices and let cook for about 1 more minute. Add the lime juice and set aside.
3. Place one salmon fillet on a cutting board with the skin on the side of the board. Cover the skinless side with the stuffing and top with the other salmon fillet, leaving the skin on the outside.
4. Tie the salmon using the 3 kitchen twines.
5. Grease the base of the Shallow Casserole with olive oil and place the salmon.
6. Brush the outside of the salmon with olive oil using a kitchen brush and season with salt.
7. Cover the Shallow Casserole and bake in the oven for about 45-50 minutes.
8. While the salmon cooks, prepare the sauce. Mix the olive oil, vinegar, mustard and sugar and season with salt and pepper. Add the sliced vegetables and toss.
9. When the salmon is cooked, remove from the oven and take off the twine.
10. Add the sauce to the casserole with some lime wedges and serve.

NOTES:

• In this case we prepared the recipe in a casserole-type Shallow Casserole, first making the filling on the stove and then baking the salmon in the oven in the same casserole.
• In the absence of a Shallow Casserole, you can make it in a round casserole (make sure it's wide enough to fit the salmon) or an oval. You can also choose to make the stuffing in a skillet and then bake in the oven on a tray.