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Stuffed Baked Salmon - Serves 6

Preparation time: 15 minutes

Cooking time: 25 minutes


  • 1 large salmon fillet
  • Sprinkle of sea salt
  • 1 block of feta cheese
  • 50g grated parmesan
  • ½ jar of sundried tomatoes sliced in half
  • 2 tbsp capers
  • 1 tbsp fresh lemon juice
  • 2 crushed garlic cloves
  • 150g washed spinach
  • 3 finely chopped spring onions

To serve:

  • 100g cherry tomatoes
  • 1 bulb of garlic
  • 1 white onion sliced
  • 2 tbsp red pesto
  • Drizzle of olive oil
  • 3 potatoes part boiled
  • Salt and pepper


  1. Light a Kadai with charcoal, put the Holi Grill in place and cover the bowl with the Kadai Lid to heat up
  2. In a large saucepan boil the 3 potatoes in water for 7 minutes then remove from the heat. This can either be done on your Kadai or indoors.
  3. Meanwhile crumble the feta and grate some parmesan into a mixing bowl
  4. Add in the sundried tomatoes, 2 tbsp of the oil from the sundried tomato jar, capers, lemon, garlic, and spinach, combining with a fork
  5. Rest the salmon fillet on the large Skillet, drizzle with olive oil and sprinkle with some sea salt
  6. Cover the top of the salmon with the filling and some spring onion
  7. Slice the potatoes into thin discs and lie in the medium skillet with some olive oil, salt and black pepper
  8. Then in the small skillet add the cherry tomatoes, garlic bulb, onion, olive oil and red pesto
  9. Place all 3 skillets on the Kadai and cover with the Lid
  10. All 3 dishes should take about 20 minutes to cook, stir and season a few times throughout
  11. Once the salmon has reached your desired cook, remove all 3 skillets
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