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.