This was served as a main course after the moreish grilled mussels appetiser posted earlier this week. It was part of the (pesco-)vegetarian menu for our dear daughter and our friends visiting from Australia, Jean and her lovely girls. This dish is dead easy and a real indulgence.
As usual the pre-amble was as much fun as the cooking itself. It involved an intoxicating trip to the fish market and a visit to my friend Ben's place to pillage his garden of fresh herbs. This 2kg (cleaned weight) fish fed seven of us with very generous portions. It was simple to cook and rewarding to eat.
The fire was prepared for the first course of grilled mussels. There was plenty of oomph left in it for the salmon which only took about 30 minutes.
INGREDIENTS:
- 1 whole fresh salmon, gutted
- 1 bunch of fresh dill
- 1 bunch of fresh tarragon
- 2-3 lemons, quartered
- Sea salt
METHOD:
A hot fire is essential if you want a nice bit of crispy skin on top. My fire was a bit weak as it had suffered from a slow rainy start, but was still plenty good enough to bake the salmon.Make a double (or triple) thickness foil tray in the middle of the Weber (two fires, one each side). This will need to be strong enough to lift out with the salmon when cooked.
Lay the fish on a bed of the fresh herbs, squeeze the lemon inside the cavity and put the lemon skins in the foil tray. Season the skin with freshly ground sea salt. This little baby was so big it had it's tail sticking out of the lid of the Weber.
Bake the salmon with the lid on (all vents open) and check it after 30 minutes by breaking open the flesh with a fork. It may need a bit longer depending on your fire.
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