Gordon Ramsay’s salmon with Mediterranean flavours

Studding salmon fillets with little ‘cloutes’ of sun-dried tomato, basil, olive and garlic imparts some strong flavours and gives the fish a different character.

Prep time: 17 mins
Serves: 4

4 skinned salmon fillets, about 200g each
50g sun-dried tomatoes in oil, halved if large
Handful of basil leaves
50g pitted black olives
3 large garlic cloves, peeled and thinly sliced
Sea salt and black pepper
Olive oil, to drizzle

Heat the oven to 200C/Gas 6. Place the salmon fillets on a board, skinned side down. use an apple corer to make 6 small holes in each fillet.

Flatten the sun-dried tomatoes and place on a basil leaf, an olive and a sliver of garlic on each one. Roll up and use to stuff the holes on the salmon. Season with salt and pepper.

Place the salmon fillets on a lightly oiled baking tray. Drizzle with olive oil and bake for 6-8 minutes until medium rare. The thickest part will feel slightly springy when pressed. Transfer to warm plates and serve with the tomato salad and country bread.

Source: Gordon Ramsay’s Fast Food, published by Quadrille