Turkey and Salmon were the two main Easter set piece dishes in my parents' house and I still like to keep that tradition.
One problem with roasting salmon is that it's skin catches in the base of the roasting tin. Many place onion slices in the base of the tin to prevent this. However, too much onion can affect the flavour of the fish. Here I use sliced vegetables to attain the same result, with the advantage that the vegetables can be served alongside the fish.
The preserved lemons called for in this recipe are a North African speciality with an intensity of flavour you cannot get from fresh lemons. If you cannot get them, then substitute fresh lemons.
The method of cooking the fish with a herb, garlic and citrus stuffing I first encountered in Senégal. Though there limes are typically used.
Go to the printable version of the recipe
1 large carrot, scrubbed and sliced 1cm thick
2 young parsnips, peeled and sliced 1cm thick
2.5–3kg (5-6 lbs) whole salmon, gutted, scaled and cleaned (but keep the head attached)
1/2 bunch fresh thyme, leaves stripped from the stem
4 sprigs of fresh rosemary, leaves stripped from the stem
1/2 bunch tarragon, chopped
1 whole bulb of garlic, cloves separated and crushed (do not peel)
3 preserved lemons, halved and with the flesh removed and chopped and the skins thinly sliced
2 cayenne chillies, halved lengthways, membranes and seeds removed then finely chopped (optional)
2 tbsp extra-virgin olive oil
salt and freshly-ground black pepper, to taste
Arrange the vegetable slices in the base of a roasting tin just large enough to hold the fish.
Take the salmon, place on a chopping block and make 4–5 deep cuts in each side, slicing down to the backbone. Mix together the herbs, garlic and preserved lemon pieces with the chilli pieces (if using) then stuff this mixture into the belly and the cuts in the flank of the fish.
Sit the salmon on top of the prepared vegetables drizzle over the olive oil and season generously with salt and freshly-ground black pepper. Transfer to an oven pre-heated to 180ºC (360ºF), Gas Mark 4 and roast for 40 minutes. At this time, remove the fish from the oven and test to see it's cooked. If cooked through, the flesh a the thickest part of the fish will flake away easily with a knife.
Cover the dish with foil and allow to rest for 10 minutes before serving. Serve the fish accompanied by the roast vegetables and your choice of sauce. Pan-seared asparagus or boiled peas dressed with olive oil, lemon juice, herbs and chillies make excellent accompaniments.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
One problem with roasting salmon is that it's skin catches in the base of the roasting tin. Many place onion slices in the base of the tin to prevent this. However, too much onion can affect the flavour of the fish. Here I use sliced vegetables to attain the same result, with the advantage that the vegetables can be served alongside the fish.
The preserved lemons called for in this recipe are a North African speciality with an intensity of flavour you cannot get from fresh lemons. If you cannot get them, then substitute fresh lemons.
The method of cooking the fish with a herb, garlic and citrus stuffing I first encountered in Senégal. Though there limes are typically used.
Go to the printable version of the recipe
Roasted Whole Easter Salmon with a Fusion Twist Recipe
Ingredients:
6 waxy potatoes (new potatoes work well), scrubbed and sliced 1cm thick1 large carrot, scrubbed and sliced 1cm thick
2 young parsnips, peeled and sliced 1cm thick
2.5–3kg (5-6 lbs) whole salmon, gutted, scaled and cleaned (but keep the head attached)
1/2 bunch fresh thyme, leaves stripped from the stem
4 sprigs of fresh rosemary, leaves stripped from the stem
1/2 bunch tarragon, chopped
1 whole bulb of garlic, cloves separated and crushed (do not peel)
3 preserved lemons, halved and with the flesh removed and chopped and the skins thinly sliced
2 cayenne chillies, halved lengthways, membranes and seeds removed then finely chopped (optional)
2 tbsp extra-virgin olive oil
salt and freshly-ground black pepper, to taste
Method:
You really do need thinly sliced vegetables for this recipe, or they will not cook alongside the fish. The easiest way to get the vegetables sliced evenly at the same thickness is to use a mandolin.Arrange the vegetable slices in the base of a roasting tin just large enough to hold the fish.
Take the salmon, place on a chopping block and make 4–5 deep cuts in each side, slicing down to the backbone. Mix together the herbs, garlic and preserved lemon pieces with the chilli pieces (if using) then stuff this mixture into the belly and the cuts in the flank of the fish.
Sit the salmon on top of the prepared vegetables drizzle over the olive oil and season generously with salt and freshly-ground black pepper. Transfer to an oven pre-heated to 180ºC (360ºF), Gas Mark 4 and roast for 40 minutes. At this time, remove the fish from the oven and test to see it's cooked. If cooked through, the flesh a the thickest part of the fish will flake away easily with a knife.
Cover the dish with foil and allow to rest for 10 minutes before serving. Serve the fish accompanied by the roast vegetables and your choice of sauce. Pan-seared asparagus or boiled peas dressed with olive oil, lemon juice, herbs and chillies make excellent accompaniments.
Printable version of the Recipe
easter, fusion, baking, herbs, fish
Fish
Fusion
Roasted Whole Easter Salmon with a Fusion Twist
https://fabulousfusionfood.blogspot.com/2019/04/roasted-whole-easter-salmon-with-fusion.html
Roasted Whole Easter Salmon with a Fusion Twist. This is a Fusion recipe for a classic dish of whole salmon baked with herbs, garlic, preserved lemons and chillies.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7b3M0dWyoBqH85BXHBB_NPnkMCYfU-MbCNB0xB2dNX-hKu9LZqKhZsBOCegf7UT2m-6lCZiWoA3DmFBPpX4p-BjLjywfGcGMiTBPtsv6JYZx1Hx89kKF7XXtjFbYskFrJC1qVDSszBJo/s1600/Roast_Salmon.png
2019-04-14
Yield: 8–10
Roasted Whole Easter Salmon with a Fusion Twist
Roasted Whole Easter Salmon with a Fusion Twist. This is a Fusion recipe for a classic dish of whole salmon baked with herbs, garlic, preserved lemons and chillies.
prep time: 25 mins
cook time: 40 mins
total time: 65 mins
Ingredients:
- 6 waxy potatoes (new potatoes work well), scrubbed and sliced 1cm thick
- 1 large carrot, scrubbed and sliced 1cm thick
- 2 young parsnips, peeled and sliced 1cm thick
- 2.5–3kg (5-6 lbs) whole salmon, gutted, scaled and cleaned (but keep the head attached)
- 1/2 bunch fresh thyme, leaves stripped from the stem
- 4 sprigs of fresh rosemary, leaves stripped from the stem
- 1/2 bunch tarragon, chopped
- 1 whole bulb of garlic, cloves separated and crushed (do not peel)
- 3 preserved lemons, halved and with the flesh removed and chopped and the skins thinly sliced
- 2 cayenne chillies, halved lengthways, membranes and seeds removed then finely chopped (optional)
- 2 tbsp extra-virgin olive oil
- salt and freshly-ground black pepper, to taste
Method:
- You really do need thinly sliced vegetables for this recipe, or they will not cook alongside the fish. The easiest way to get the vegetables sliced evenly at the same thickness is to use a mandolin.
- Arrange the vegetable slices in the base of a roasting tin just large enough to hold the fish.
- Take the salmon, place on a chopping block and make 4–5 deep cuts in each side, slicing down to the backbone. Mix together the herbs, garlic and preserved lemon pieces with the chilli pieces (if using) then stuff this mixture into the belly and the cuts in the flank of the fish.
- Sit the salmon on top of the prepared vegetables drizzle over the olive oil and season generously with salt and freshly-ground black pepper. Transfer to an oven pre-heated to 180ºC (360ºF), Gas Mark 4 and roast for 40 minutes. At this time, remove the fish from the oven and test to see it's cooked. If cooked through, the flesh a the thickest part of the fish will flake away easily with a knife.
- Cover the dish with foil and allow to rest for 10 minutes before serving. Serve the fish accompanied by the roast vegetables and your choice of sauce. Pan-seared asparagus or boiled peas dressed with olive oil, lemon juice, herbs and chillies make excellent accompaniments.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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