Whole roasted salmon stuffed with lemon & herbs

Whole Roasted Salmon

Serves 10

  • 2.5 kg whole salmon, from sustainable sources, ask your fishmonger, scaled and gutted

  • 1.5 kg red-skinned potatoes, scrubbed clean and sliced into ½cm rounds

  • sea salt

  • freshly ground black pepper

  • 6 pieces baby fennel

  • olive oil

  • 1 small bunch fresh dill

  • 1 small bunch fresh flat-leaf parsley

  • 1 small bunch fresh tarragon

  • 2 lemons

  • extra virgin olive oil

Preheat your 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, and it won't matter if the head and tail drape over a little. Lay your sliced potatoes over the base of the tray and season well with salt and pepper. Scatter your baby fennel over the top and give it all a generous drizzle of olive oil.



Now get on with your fish. Pick half the leaves from each of the herb bunches and put them on a chopping board, keeping the remainder to one side. Grate the lemon zest over the herbs then roughly chop everything together. Scrape this mixture into a bowl and wipe the board down with a piece of kitchen paper.



Transfer your salmon to the board, then wipe it inside and out with a fresh piece of kitchen paper. Make sure there are no scales on the silvery salmon skin – the fishmonger should have taken all of these off for you. If there are any left on there, scrape them with a blunt knife until they ping off. Make vertical slashes in the skin on both sides of the salmon from its back towards its tummy – about 2cm deep and at an angle, so you leave a flap of skin you can stuff your herbs under. Make about 6 slashes on each side of the fish. Sprinkle salt and pepper into each slash, then stuff with a pinch of your lemon-herb mix. Smooth the flaps down again and drizzle the fish all over with a light coating of olive oil. Lay it on top of your potatoes and fennel.



Take the leftover herb bunches and stuff them inside the belly cavity of the fish, then slice up one of the zested lemons and stuff these slices in there as well. Bake the fish in your screaming hot oven for 15 minutes, then turn the temperature down to 180ºC/350ºF/gas 4 and cook for another 30 minutes.



To check 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 of your remaining lemon over the top, drizzle with a little extra virgin olive oil and serve. Delicious.

Nutritional Information

Whole roasted salmon stuffed with lemon & herbs

On a bed of crispy, herby spuds and baby fennel

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0 foodies cooked this
This whole salmon stuffed with fresh dill, parsley and tarragon has an amazing depth of flavour
Serves 10
1h 05m
Not too tricky
Method

Salmon is such a fantastic fish, it really doesn't need much help at all to be delicious, but I'm a sucker for lovely fresh herbs and I couldn't resist - plus they make the fish look pretty good, too! Slashing the fish like this and stuffing the herbs inside means they really get in contact with the meat, giving it a real depth of flavour. What's great about this dish is that it's just as good cold as it is hot, so cook it ahead of time and serve at room temperature if you fancy.

Preheat your 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, and it won't matter if the head and tail drape over a little. Lay your sliced potatoes over the base of the tray and season well with salt and pepper. Scatter your baby fennel over the top and give it all a generous drizzle of olive oil.

Now get on with your fish. Pick half the leaves from each of the herb bunches and put them on a chopping board, keeping the remainder to one side. Grate the lemon zest over the herbs then roughly chop everything together. Scrape this mixture into a bowl and wipe the board down with a piece of kitchen paper.

Transfer your salmon to the board, then wipe it inside and out with a fresh piece of kitchen paper. Make sure there are no scales on the silvery salmon skin – the fishmonger should have taken all of these off for you. If there are any left on there, scrape them with a blunt knife until they ping off. Make vertical slashes in the skin on both sides of the salmon from its back towards its tummy – about 2cm deep and at an angle, so you leave a flap of skin you can stuff your herbs under. Make about 6 slashes on each side of the fish. Sprinkle salt and pepper into each slash, then stuff with a pinch of your lemon-herb mix. Smooth the flaps down again and drizzle the fish all over with a light coating of olive oil. Lay it on top of your potatoes and fennel.

Take the leftover herb bunches and stuff them inside the belly cavity of the fish, then slice up one of the zested lemons and stuff these slices in there as well. Bake the fish in your screaming hot oven for 15 minutes, then turn the temperature down to 180ºC/350ºF/gas 4 and cook for another 30 minutes.

To check 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 of your remaining lemon over the top, drizzle with a little extra virgin olive oil and serve. Delicious.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 917
    46%
  • Carbs 35.1g
    14%
  • Sugar 2.2g 2%
  • Fat 49.8g 71%
  • Saturates 8.3g 42%
  • Protein 79.9g 177%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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