Pepper-stuffed salmon with yoghurt and lemon sauce

Author: Niki Bezzant - Founding Editor

Photographer: Carolyn Robertson

Serves: 8

Time to make: 35 mins

Ingredients

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string or twine
2 x 375g kingsalmon fillets, skin and pin bones removed
3 tablespoons sun-dried tomato or capsicum pesto
80g (about ½ cup) marinated capsicum or peppadew peppersbell peppersX, drained, roughly sliced
1 teaspoon smoked paprika
Yoghurt and lemon sauce
½ cup low-fat plain yoghurt
1 lemon, zest and ¼ cup juice
Tabasco sauce, to taste
1.2kg cooked potatoes
8 cups salad greens with a little vinaigrette

Instructions

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1 Preheat barbecue grill. Lay 5 pieces of string across a board.

2 Place a salmon fillet, skinned-side up, over string. Spread pesto evenly over fillet then lay marinated peppers over top to cover fillet.

3 Carefully place other fillet on top, lining up one thin end with one thick end for even thickness. Sprinkle paprika over then tie strings. Barbecue on one side for about 10 minutes then carefully turn over and cook for another 15 minutes or until just cooked through.

4 Remove from barbecue and rest for 5-10 minutes. To make yoghurt and lemon sauce, combine sauce ingredients and mix well.

5 Remove string from salmon and slice carefully into portions. (Slice across or slice fillet in half across and then lengthwise into portions). Serve with sauce, potatoes and salad.

Variations

Make it gluten free: Use gluten-free pesto, Tabasco and vinaigrette.

Nutrition Info (per serve)

Calories 441 cal

Kilojoules 1840 kJ

Protein 21 g

Total fat 29 g

Saturated fat 8 g

Carbohydrates 25 g

Sugar 6 g

Dietary fibre 3 g

Sodium 80 mg

Calcium 60 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.