Prawns Entertaining

Creamy prawn-stuffed salmon

Name: Jamie Oliver's creamy prawn stuffed salmon recipe
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 130g salmon fillets, skin on, scaled, pin-boned, from sustainable sources; 20g Parmesan cheese; 80g half-fat crème fraîche; 80g small cooked peeled prawns, from sustainable sources; Olive oil; 4 cloves of garlic; 500g spinach; 4 rashers of higher-welfare smoked pancetta; 4 sprigs of rosemary

Rate now

30m

Jump to recipe

by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Nov 24, 2020

This is an edited extract from 7 Ways by Jamie Oliver, published by Penguin Random House © Jamie Oliver Enterprises Limited (2020 7 Ways). Photography by Levon Biss.

4 x 130g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
20g Parmesan cheese
80g half-fat crème fraîche
80g small cooked peeled prawns, from sustainable sources
Olive oil
4 cloves of garlic
500g spinach
4 rashers of higher-welfare smoked pancetta
4 sprigs of rosemary

Method

1.

Preheat the oven to 220ºC. Cut down the middle of each salmon fillet lengthways on the flesh side, going about three-quarters of the way through to make a pocket. Finely grate the Parmesan, beat with the crème fraîche, then mix in the prawns.
2.

Rub a large deep sturdy tray with a little olive oil and place on a low heat on the hob. Peel and finely slice the garlic, add to the tray with the spinach, season, stir until just wilted, then turn the heat off. Nestle in the salmon fillets, divide and spoon the prawn mixture into the pockets, then sprinkle with black pepper. Drape one rasher of pancetta over each fillet. Rub the rosemary sprigs with a little oil and place one on each piece of salmon. Cook in the oven for 15 minutes, then serve.