Stuffed Salmon With Roasted Potatoes And Hollandaise - cooking recipe

Ingredients

1 1/4 cups fresh breadcrumbs
1/4 cup sliced almonds
1/4 cup chopped oregano leaves
2 cloves garlic, finely sliced
4 tbsp olive oil
1 3/4 lbs boneless skinless salmon fillet
6 medium potatoes, peeled and cut into wedges
None None FOR THE HOLLANDAISE
3 None egg yolks
2 tbsp lemon juice
10 tbsp (1 1/4 sticks) butter, melted

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with foil.
For the stuffing, mix breadcrumbs, almonds, oregano, garlic and 2 tbsp of the oil. Set aside.
Slice salmon lengthwise through center of fillet, leaving 1/2 inch of flesh joined. Unfold and press down gently. Lightly oil and season fish. Spoon stuffing along center of fillet. Roll up to enclose stuffing. Wrap tightly in plastic wrap. Refrigerate 20 mins.
Meanwhile, toss potatoes in 1 tbsp of the remaining oil in a baking dish. Season and spread in a single layer. Bake 30-35 mins or until tender.
For the hollandaise, place egg yolks and lemon juice in a heat-resistant bowl. Place over a saucepan of simmering water (do not let base of bowl touch water). Whisk 1-2 minutes, until thick. Remove from heat. Slowly, whisk in butter in a thin stream. Season to taste.
Remove plastic wrap from salmon. Slice salmon into 3/4-inch rounds. Heat remaining 1 tbsp oil in large skillet on high heat. Cook salmon 2 mins each side. Serve with potatoes and hollandaise.