Salmon Recipes: Salmon With Herbs In Newspaper

Salmon With Herbs In Newspaper

  • 4 large handfuls fresh mixed herbs, (dill, basil, rosemary, flat-leaf parsley, and fennel tops)
  • 1 x 3 1/2 lb whole salmon, scaled, and, gutted
  • Sea salt
  • Freshly ground black pepper
  • Olive oil
  • 2 lemons, thinly, sliced
  • 6 spring onions, thinly, sliced
  • 2 tbsp fennel seeds, cracked
Cooking Procedures:
  • Open out the paper to the middle page, and scatter half the herbs over it.
  • Place the salmon in the middle of the paper and season inside and out and rub with olive oil.
  • Scatter over the lemon slices, spring onions, fennel seeds and remaining herbs, tucking some inside the fish.
  • Drizzle with a little extra olive oil.
  • Wrap the paper around the salmon, securing it well with lots of string.
  • Dampen the paper well under the tap.
  • Place parcel directly on the top shelf of a pre-heated 245°F(220°C) oven, for 35 minutes, or preferably, cook on the barbeque or on a rack over a campfire for about 25 minutes on each side.

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