Special Diet

Stuffed Salmon with Ricotta and Spinach

cook 30 mins
  • 500 g (1 lb) new potatoes
  • 4 salmon fillets, about 150 g (5 oz) each
  • 150 g (5 oz) wild rocket leaves
  • salt and pepper
  • lemon wedges, to serve
  • 100 g (3 1/2 oz) ricotta
  • 1 teaspoon finely grated lemon rind
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons wholegrain mustard
  • 1 tablespoon chopped chives
  • 100 g (3 1/2 oz) frozen spinach, defrosted, drained of excess water and roughly chopped
  • Put the potatoes into a large saucepan and cover with lightly salted water. Bring to the boil and cook for 18–20 minutes until tender.
  • Meanwhile, preheat the oven to 200°C (400°F), Gas Mark 6 and make the ricotta and spinach filling. Mix together the ricotta, lemon rind, nutmeg, wholegrain mustard, chives and spinach and season generously with salt and pepper.
  • Place the salmon fillets on a nonstick baking tray and score a slit horizontally along the centre of each fillet. Open out the slits and stuff each with the ricotta mixture. The mixture should fill the gap and create a little pile on top of each fillet.
  • Bake the fillets in the oven for about 15 minutes, or until the flesh flakes easily when pressed in the centre with a knife.
  • Drain the new potatoes, then return them to the pan, crush with a fork and season generously with salt and pepper. Serve the baked salmon with the crushed new potatoes, rocket leaves and lemon wedges.
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