As a change from the roasted lamb tradition for Easter Sunday lunch try this simple and stunning baked salmon.
Ingredients
- 1 whole Atlantic salmon
- 1 medium onion, finely diced
- 2 cloves of garlic, crushed
- 2½ cups breadcrumbs (use coarse white bread)
- 1 Granny Smith apple, coarsely grated
- 2 teaspoons fine orange zest
- 2 tablespoons chopped Italian parsley
- 1 tablespoon chopped mint
- 3 tablespoons melted butter
- ½ teaspoon salt
- Freshly ground black pepper
- Juice of half a lemon
- Foil
Method
Preheat the oven to 180°C. Wash and dry salmon. To remove the backbone, place the salmon upright on a board. Run your thumb firmly down the backbone from head to tail. Turn the fish over. Snip both ends of the backbone with scissors then, using a sharp knife place the knife under the rib bones close to the backbone and separate the bones from the flesh. Repeat on the other side. Put your thumb under the backbone and ease it away from the flesh. With the scissors trim the fin bones from inside the salmon.
Season the flesh of the salmon with a little extra salt and pepper and the lemon juice. Combine all the stuffing ingredients and fill the cavity of the salmon.
Spread out a piece of foil large enough to completely encase the fish. Rub with a little vegetable oil. Place the salmon on the foil and roll the edges firmly together. Place on a baking tray. Cook for about 30 minutes, or until the flesh is just opaque.
This is delicious served with oven-browned pinkeyes and lemon-buttered asparagus.
Judith Sweet
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