Mediterranean salmon fillet

Ingreadient:

• 1 whole salmon fillet, about 800g, skin-on and well trimmed (organic farmed salmon is best)
• 9 marinated sundried tomatoes, halved
• 18 black olives, preferably Niçoise, pitted
• 18 basil leaves
• 3 tbsp olive oil

Direction

1. Heat oven to 200C/fan 180C/gas 6. Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.
2. Take a piece of sun-dried tomato and an olive and, using a basil leaf as a wrapper, roll up into a tight little parcel. Each parcel should be just big enough to plug into one of the holes.
3. As you roll each parcel, stuff them into the holes until they are all filled.
4. Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked. Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordon’s tips, below).