Stuffed salmon fillets with sun-dried tomatoes, basil and mozzarella




  • 2 salmon fillets, skin off
  • 1 packet gluten-free crackers (Schar)
  • 3-4 sun-dried tomatoes, chopped (Camel brand)
  • 1 orange 
  • 1 ball fresh mozzarella di buffalo (Galbani)
  • 4 slices prosciutto (Galbani)
  • 2 tbsp toasted pine nuts (Lamb brand)
  • 1 tbsp chopped fresh basil
  • 2 tbsp olive oil
  • 1 bag mixed salad leaves
  • 1 lemon, cut into wedges
  • Olive oil and balsamic vinegar to dress.

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Start by cutting a large slit down the top of the salmon fillets creating a pocket. Place onto a baking tray. In a medium sized bowl, grate in the zest of half the orange (reserve the orange), sun dried tomatoes, basil, 1 tbsp toasted pine nuts. Rip the mozzarella ball into small pieces and add in, then also crumble the packet of crackers and add in also. Season with black pepper , drizzle in a little olive oil and mix together well. Use the mixture to stuff the 2 pockets in the salmon. Drizzle over a little more olive oil and bake in the oven at 200°C for 12 minutes or to your liking. Meanwhile, place 4 slices of prosciutto on a baking tray and bake in the oven until crispy. Next, make the salad by mixing the leaves with oil, vinegar and season with salt and pepper. Place into 2 bowls, add in the remaining pine nuts and segment the orange and arrange over the top. Place the stuffed salmon on top and serve with the crispy prosciutto crumbled over.

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