Ingredients

The following ingredients have 8 Servings
  • 1 whole Salmon (approx. 1.8kg|4lb)
  • olive oil
  • salt
  • peppers
  • 2 unwaxed lemons
  • 1 bunch parsley (finely chopped)
  • 1 bunch Tarragon (finely chopped)
  • 0.75 cup breadcrumbs
  • 0.25 cup butter (melted)
  • 1 cup chopped almonds
  • parsley

Instruction

  • Heat the oven to 140°C (120° fan) 275°F gas 1. Place a large sheet of double thickness foil on a large baking tray.
  • Place the fish on the baking tray. Rub all over with olive oil, salt and pepper. Cut through the salmon horizontally to form a cavity.
  • Finely grate the zest from both lemons and squeeze the juice from 1 lemon.
  • Mix together the herbs, breadcrumbs, lemon zest and juice, butter and chopped almonds. Season with salt and pepper.
  • Spread the stuffing on the cavity, place the other side of the salmon on top and sprinkle any remaining stuffing on top of the fish.
  • Tie the salmon in a criss-cross pattern with kitchen string. Wrap the foil over the salmon to make a loose but tightly sealed parcel.
  • Bake for about 2 hours until the salmon is cooked through. Cool completely in the foil.
  • Remove the foil and place on a serving plate. Garnish with parsley.