Ready for a tasty Easter meal? Ahead of this month’s holiday, celebrity chef Jamie Olivier got into the kitchen to prepare a stuffed salmon delight that is sure to delight his guests.
“What I love about this recipe is that the method, which is incredibly easy to follow, takes salmon to a whole new level,” said the Together: Memorable Meals Made Easy author, 46, tells exclusively We Weekly. “It makes this incredible fish a real event, and as it cooks, the flavors mix and mingle, amplifying an absolute delight.”
For vegetarian guests at the Easter Gathering, the naked cook alum offers a pro tip, replacing the salmon dish with portobello mushrooms.
Oliver first showcased his cooking skills on television in 1999 before starring in several Food Network programs and writing related cookbooks.
“I really missed having a direct cooking show. I’ve been home this year, just growing things in my garden and cooking them,” he said. Food & Wine in March 2015 from his At home with Jamie program. “I was so happy. … It’s just things growing, which in itself is magical, glowing and relaxing. And cooking tips – very good recipes. It’s just good food.
He added at the time: “This whole growing up thing is pretty new to me. Personally, I just put stuff in the ground, took it out and cooked it for three years of my life. I’m a country boy, so I’ve done a lot of it, but I’ve never had my own vegetable patch, so that’s cool. The most inspiring and interesting things are natural things. So when you can kind of take things around a bend and go out there and be excited about it, I mean, it’s really exciting. I think that’s the reality: the ability for the audience to have you, to listen to you, to learn with you, or to be inspired and escape with you.
When the England native isn’t preparing delicious meals, he often gives cooking lessons to his five children. (Oliver shares children Poppy, 20, Daisy, 18, Petal, 12, Buddy, 11 and River, 5, with his wife Olivier Jools.)
“We’ve all been through some really weird times lately, but for me what got me through it was family and food,” Jamie, who also shares dog Conker with Jools, said in an April 2021 post. instagram video about the UK lockdown for the coronavirus pandemic. “Cooking is a great way to take time off, it’s therapeutic, it’s great to do with kids or loved ones and it’s fantastic for discovering new things and making more adventurous choices.”
Scroll below to learn how to make your stuffed salmon dish:
Jamie Oliver Stuffed Salmon
Makes 8 servings
- 1 heaping tablespoon young capers in brine
- 10 anchovy fillets in oil
- 2 sprigs of rosemary
- 10 multicolored olives
- 1 fresh red pepper
- 1 lemon
- 2 tablespoons olive oil
- 2 1/2 lb side of salmon, skin, bones
- Get ahead: you can prepare it the same day, if you prefer. Put the capers in a small bowl, then tear the anchovies and tear the rosemary leaves. Crush and pit the olives, tear the flesh into the bowl, then thinly slice and add the chilli. Finely grate the lemon zest, squeeze the juice, add the olive oil and mix well. Cover and refrigerate overnight.
- On the day: [If not prepping ahead] Place the salmon skin side down in the middle of your largest roasting pan and use the tip of a small, sharp knife to make deep slits in the flesh at 1 ¼ inch intervals. Now stuff each cut using the knife. I start by spreading the olives and anchovies, then I add the rosemary, chilli and capers. Take your time and enjoy the process. Sprinkle the excess around the salmon.
- To serve: Preheat oven to 350 degrees. Roast the salmon in the lower oven for 20 minutes. Let stand 10 minutes, then serve.