Salmon with Herbs in Newspaper
Source of Recipe
net
List of Ingredients
Salmon with Herbs in Newspaper
4 large handfuls fresh mixed herbs (dill, basil, rosemary, flat leaf parsley and fennel tops)
1 (3 ½ to 4 pound) whole salmon, scaled and gutted
Sea salt & freshly ground black pepper
Olive oil
2 lemons, thinly sliced
6 spring onions, thinly sliced
2 T fennel seeds, cracked
Recipe
Salmon with Herbs in Newspaper
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 preheated 425 degree oven for 35 minutes, or preferably, cook on the barbecue grill or on a rack over a camp fire for about 25 minutes on each side.
Yields 6 servings
DS' salmon was a large 3.75 lb. slab, with skin but de-boned. He used everything called for except the fennel seed. After scattering the herbs on the paper, he laid the salmon on top and cut it in half lengthwise, then seasoned both halves with olive oil, sea salt and pepper. He put some of the lemon slices and green onion and some of the herbs directly onto the fish, then put one half on top of the other, skin side out so it made a kind of whole fish. Then he put the rest of the lemon, onion and herbs on top, drizzled everything with more olive oil and wrapped it up like a package, tied with regular cotton string. He wet the newspaper down pretty good, then put the package on the grill (coals were ready). We wondered if the newspaper would burn, but it just scorched and got a little black, never did catch on fire. He cooked it the exact time it said, 25 min. on each side. We opened the package outside (me standing ready with a platter) so that we wouldn't get bits of burned paper in the kitchen. It was so tender, and you got a different wonderful flavor with every bite, sometimes herbs, sometimes lemon, and then onion. Yummy! He served it with steamed rice and corn. I'd have added a green salad or veggie, but I wasn't the cook so there were no complaints from me. We also had some rosemary bread from the bakery. Hope you enjoy it as much as we did!
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