“The salmon are striking back.”
The Queen Mother, (1900 – 2002), when chocking on a fishbone.
If you want to wow your guests, serve this whole salmon. The basil herb salsa is very refreshing.
1 whole salmon, gutted, trimmed and sliced through the middle * 2 lemons, sliced * 60ml (2 floz) olive oil, plus additional for drizzling * 3 tbsp fresh parsley, chopped * 3 tbsp fresh basil, chopped * 3 tbsp fresh dill, chopped * salt & freshly ground black pepper * strawberry and beetroot salad, to serve * rosemary salted potatoes, to serve
Weigh the salmon and calculate the cooking time: 10 minutes per 455g (1lb) of salmon.
Place the salmon on triple layers of foil and lay the lemon slices inside. Make the herb salsa by combining the oil, herbs, salt and pepper in a bowl. Whisk together and spread over the lemon slices inside the salmon. Scrunch up some foil into a sausage shape and put inside the salmon to maintain the shape whilst cooking. Drizzle some additional oil over the salmon and massage it in a little. Fold the foil around the salmon, ensuring it is completely sealed.
It can either be barbecued over a medium heat or on a baking tray in a pre-heated oven at 180°C/350°F/Gas 4. Ideally served with Strawberry & Beetroot Salad, Rosemary Salted Potatoes and Sticky Onion Marmalade.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.