Stuffed salmon

Cooking Time:20 minutes
Serving Suggestion:Pairs well with Woolworths Neil Ellis Elgin Chardonnay
Prep Time:25 minutes


  • microherbs, to garnish
  • 4 garlic cloves, crushed
  • sea salt, to taste
  • 8 fillets salmon, middle-cut fillets, 4 with skin on, 4 with skin removed

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Preheat the oven to 180°C and grease a large roasting pan. Rub the fish liberally with sea salt and garlic.
  2. To make the stuffing, mix the cranberries, sultanas and raisins with the ginger, parsley, lemon and naartjie zest and honey. Scatter over each piece of skin-on fish. Drizzle over the lemon and naartjie juice and oil.
  3. Place the skin-on fillets into the roasting pan, skin side down. Place a skinless fillet on top of each and tie gently with food raffia.
  4. Place the asparagus, naartjies and almonds in a bowl, add the olive oil, honey, salt and pepper and toss. Sprinkle around the fish. Roast for 10 minutes, or until the fish is cooked but still pink.
  5. To make the sauce, heat the butter in a pan, then add the harissa paste and mustard and stir until combined. Stir in the naartjie and lemon juice, honey, salt and pepper and bring to a boil. Reduce to a simmer and cook for 5 minutes.
  6. Transfer the fish and asparagus onto a platter. Pour over a third of the sauce and serve the remaining sauce in a jug on the side. Garnish with microherbs.
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