Salmon stuffed with vegetables and spices

Today I bring you a recipe that I love: salmon stuffed with vegetables . It is a perfect recipe for the weekend or to make a good impression if you have guests. It has a very nice presentation, and preparing it is not complicated.

The charm of this recipe is in preparing a tasty filling that brings life to the salmon. We achieve this by accompanying it with spices that give it a lot of flavour; and it is finished with a sauce that gives a special touch to the dish.

If you choose to prepare the filling the day before, all you have to do is assemble the fish and put it in the oven, which won't take long to cook. In the meantime, you can prepare the sauce. I hope you'll try it, it's worth it!

Le Creuset low saucepan style cocotte (new Mist Grey colour) and Le Creuset mills .

Ingredients (for 6 people)

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

Ingredients for the filling:

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

Ingredients for the sauce:

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

Preparation:

1. Preheat the oven to 200°C.
2. To prepare the filling, heat the olive oil and butter in a low saucepan over medium heat, add the onion and celery and cook for 3-4 minutes. Add the chopped herbs and spices and cook for about 1 more minute. Add the lime juice and set aside.
3. Place a salmon fillet on a board with the skin on the board side. Cover the skinless side with the filling and cover with the other salmon fillet, leaving the skin on the outside.
4. We tie the salmon with the help of the 3 kitchen strings.
5. Grease the base of the pan with olive oil and place the salmon.
6. We paint the outside of the salmon with olive oil using a kitchen brush and season with salt.
7. We cover the pan and cook in the oven for about 45-50 minutes.
8. While the salmon is cooking, prepare the sauce. Mix the olive oil, vinegar, mustard and sugar and season with salt and pepper. Add the chopped vegetables and stir.
9. When the salmon is cooked, remove from the oven and remove the string.
10. We add the sauce to the casserole with some lime wedges and serve.

GRADES:

• In this case, we prepare the recipe in a saucepan-type cocotte , first making the filling on the stove and then cooking the salmon in the oven in the same cocotte.
• If you don't have a shallow saucepan, you can make it in a round cocotte (one that is large enough to fit the salmon) or an oval one. You can also choose to make the filling in a frying pan and then bake it in the oven on a tray .