Citrus and stuffing salmon recipe
Classic stuffing flavours, sweet clementines and crunchy pistachios create a delicious crust for this simple yet special roasted salmon recipe. This is a feast for the eyes for your Christmas table, whether you serve it on the big day, New Year's Day or another occasion. See method
- 800g salmon side
- 130g pack Tesco Finest sage & red onion stuffing
- 2½ tbsp olive oil
- 15g fresh flat-leaf parsley, finely chopped
- 50g shelled pistachios, roughly chopped
- 3 clementines, halved
- 12 shallots, halved
For the dressing
- 3 clementines, juiced
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 10g fresh flat-leaf parsley, finely chopped
If you don't have red onions, try using white, brown or spring onions
Each serving contains
of the reference intake
- Preheat the oven to gas 6, 200°C, fan 180°C and pat the salmon dry with kitchen paper. Make up the stuffing to pack instructions. Line a large, low-sided baking tray with baking paper and drizzle over ½ tbsp of the oil.
- Lay the salmon on the baking tray; season. Stir the parsley through the stuffing mixture, then dot spoonfuls all over the salmon and use your hands to gently spread it over the top. Drizzle over 1 tbsp of the oil, then scatter over the pistachios and lightly press into the stuffing.
- Brush the cut sides of the clementines with ½ tbsp oil and arrange cut-side up around the salmon. Put the shallots in a small bowl and toss with the remaining ½ tbsp oil; season, then arrange around the salmon and clementines. Roast for 25-30 mins until the salmon is cooked through, and the stuffing is golden and crisp – a meat thermometer inserted into the centre of the salmon should read 63°C.
- Meanwhile, whisk together the dressing ingredients with some seasoning. Serve in a bowl or jug alongside the salmon.
See more Alternative Christmas mains