Whole Roasted Salmon Stuffed With Lemon And Herbs Food

SIMPLE HERB STUFFED SALMON RECIPE

Steps:

• Preheat oven to 425F/218C. Line a rimmed baking sheet with parchment paper or foil sprayed with oil (for easier clean up).
• PREPARE SALMON FILETS: Place salmon on pan, skin side down. Make slits crosswise on each fish fillet as deep as possible without cutting into the skin - about 1/4 inch/6mm above the skin or bottom of salmon is good. Reserve a tablespoon of herb mixture for garnish. Stuff remaining herbs into the slits and sprinkle a bit more on top of salmon. Drizzle salmon with oil, squeeze the lemon over the fish and season generously with salt and pepper. You can let the salmon sit and marinate for 15 minutes if you have time (no longer, though).
• ROAST SALMON TO PERFECTION: Add wine to the pan around the salmon. Roast for 10-12 minutes or just until salmon flakes and is warm pink in the thickest part for moist, medium to medium-rare (not white pale pink as this will be dry). Rule of thumb is 10 minutes per inch of thickness, but slightly less might be needed because of slits in salmon. If using an instant thermometer, internal temperature should read about 130F/54C . It will rise a few degrees while resting for 5 minutes.
• SERVE: If salmon has skin on bottom, to remove it, slip spatula between skin and flesh. Lift and transfer to plate. Sprinkle reserved herbs on top and serve with lemon wedges and your choice of garnishes, Note 1.

WHOLE BAKED SALMON STUFFED WITH LEMON AND HERB RICE

Steps:

• 1. Heat your oven to 160C (in a fan-forced oven). 2. For the stuffing, mix together all the ingredients. Wipe the fish down with kitchen paper and place it on a large piece of baking paper drizzled with oil. Season the fish with salt and drizzle with oil. Place the stuffing inside the fish (see video). Wrap the fish in the paper and bake for 55 minutes (I do say 40 minutes in the video, but you may need the extra 15 minutes to cook the fish all the way through). 3. While the fish is cooking make the dressed cucumber by tossing the sliced cucumber in the salt and lemon juice. Drain in a colander in the fridge. 4. Remove the skin from one side of the salmon and gently scrape away any dark bloodline. Season with salt again directly on to the flesh of the fish. Allow the fish to cool to nearly room temperature then cover the flesh with the dressed cucumber in a scale pattern. Serve with lemon wedges and some extra herbs and chilli. Watch this video to see Adam Liaw demonstrate this recipe.

WHOLE ROASTED SALMON STUFFED WITH LEMON AND HERBS

Steps:

• Preheat the oven to full whack.
• Get yourself a large roasting tray that your whole salmon will fit inside - you'll probably need to lay the fish diagonally across the tray, like I've done in the picture -it won't matter if the head and tail drape over the sides a little.
• Scrub the potatoes clean, then slice into ½ cm rounds. Lay them over the base of the tray and season well with sea salt and black pepper. Cut the fennel into six wedges, scatter over the potatoes and give it all a generous drizzle of olive oil.
• Pick half the herb leaves onto a chopping board, .finely grate over the lemon zest, then roughly chop everything together. Scrape this mixture into a bowl.
• Using a sharp knife, make 6 slashes on each side of the fish, about 2cm deep and at an angle.
• Sprinkle salt and pepper into each incision, stuff each with a pinch of the lemon-herb mix, then smooth flat. Drizzle the fish lightly with olive oil, then lay on top of the potatoes and fennel.
• Slice up one of the lemons, then stuff into the cavity with the remaining herbs.
• Bake the fish in the screaming hot oven for 15 minutes, then turn the temperature down to 180ºC/350ºF/gas 4 and cook for a further 30 minutes.
• To check if the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head. Count to 10, then carefully take the skewer out and hold it against your top lip -if it's nice and warm, the fish is cooked.
• Squeeze the juice from the remaining lemon over the top, drizzle with a little extra virgin olive oil.. Delicious served with a bowl of steamed seasonal greens.

BAKED HERB STUFFED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C/gas 6).
• Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.
• Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.
• Bake in the preheated oven for about 20 minutes.

SALMON BAKED WITH HERBS & CARAMELISED LEMONS

Steps:

• Trim salmon tail and cut off the fins. Pat dry inside and out with kitchen paper. Score the skin of the fish on both sides with a sharp knife, at 2-3cm intervals. Rub all over with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges. Heat oven to 190C/fan 170C/gas 5.
• Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly. Scatter a handful of herbs and lemongrass over foil, then sit salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns and star anise.
• Fold the foil around the fish to make a shallow tent, scrunching the edges well to seal. Cook in the centre of the oven for 30-35 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 mins, still wrapped in foil.
• Unwrap the fish and gently peel away the skin using a cutlery knife and discard. Use the handle of a spoon to scrape off any brown flesh on top of the pink flesh, then push the spoon head into the groove that runs along the length of the fillet, easing the flesh into two long strips. Push the spoon into the flesh where it joins the backbone, lifting it off the bone. Break the fish on the first side into 4 portions and lift onto serving plates. When the top half is served, pull off the backbone and head and serve the rest. Drain the juices into a small jug. Serve with caramelised lemons and a drizzle of the juices.

WHOLE SALMON "SLASHED AND STUFFED" WITH BASIL BUTTER

Steps:

• Begin by preheating a large outdoor grill. Using a paper-towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface.
• Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor. Pulse until fully combined and creamy.
• Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits. Stuff the remaining herbs and lemon inside of the fish and head. Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas. Turn the fish over and grill for 10 minutes more.
• Serve on a large platter family style and dot with the remaining basil butter. Sprinkle with sea salt and fresh basil leaves. Serve with lemon wedges.