Food Network UK

Salmon stuffed with orange corn bread

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Ingredients

  • For the orange corn bread:

  • 300g cornflour
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 235ml milk
  • 3 eggs, beaten
  • 78ml vegetable oil
  • 2 tsp orange zest
  • 1 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley
  • 1 pinch chilli flakes (optional)

  • For the stuffed salmon:

  • 170g orange corn bread, recipe follows
  • 2–4 tbsp olive oil
  • 1–2 cloves garlic, crushed
  • 4 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped shallot
  • 2–3 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley
  • Zest of 1 lemon, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • Salt and freshly-ground black pepper
  • 1.5–2kg salmon skinned, filleted and with the pin bones removed

Use imperial measurements

Method

How to make Salmon stuffed with orange corn bread

For the corn bread:
1) Preheat the oven to 400C/Gas 6. Grease a 22.5cm square baking pan.

2) In a mixing bowl, combine the corn flour, sugar, baking powder and salt. Stir in the milk, eggs, oil, orange zest, parsley and chilli until the mixture is smooth. Do not over beat. Pour into the prepared tin and bake for 20 to 25 minutes.

For the stuffed salmon:
1) Place the corn bread into the food processor and crumb.

2) Heat 2 tbsp of oil in a pan and cook the garlic and shallot gently for about 30 seconds then add the crumbs, parsley and lemon zest. Season well with salt and pepper and continue to cook over a low heat till the mixture toasts slightly.

3) Preheat the oven to 180C/Gas 4. Grease a baking tray.

4) When cool, place the stuffing on top of one side of the fillet placed skin side down on the tray and then put the other fillet on top skin side up.

5) Wrap the salmon with string to hold the stuffing in place and bake in the oven for 25 to 30 minutes. Serve by cutting Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices and removing the string.