A Travel & Lifestyle Blog

Roast Salmon with Herb Stuffing

This is fragrant and light! I know you are thinking I've got an obsession with making parcels out of food lately, well...it works and it looks pretty! 






- Two big salmon fillets (either ask for the whole salmon off-the-bone and filleted or get four smaller fillets to make two parcels instead)
- olive oil
- 3 onions peeled and diced
- 7 ounces vermouth 
- 1 shallot 
- 2 inches of ginger, peeled and grated
- 1 bunch of basil
- 1 bunch of tarragon
- 1 handful of breadcrumbs 
- 15gr butter

Saute the onions in a frying pan with the olive oil and de-glaze them with vermouth or white wine. To be quite honest I used Martini Roso this time round and it worked miracles with the onions, very sweet and uplifting! Put the onions in an ovenproof dish. 

Blend together the ginger, shallot, basil, tarragon, breadcrumbs and butter in a blender, until you have a fine paste. 

Lay one salmon fillet on a work surface, smother it with the herbs paste, salt and pepper and cover it with the second fillet of salmon. Get two pieces of string and tie the two fillets together at two different points. If you are working with smaller fillets, one tie will do. 

Place the fillet parcel on top of the onions, cover with foil and bake in the oven for 10 minutes at 200C. Uncover and bake for another 5 minutes until the salmon gets some colour,do keep an eye to make sure it doesn't dry out. 

Serve on a shiny layer of vermouth-infused onions alongside some velvety mash, aah bliss! x


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