Grilled Salmon Flavored with Fennel
You will still get great results from cooking in a conventional oven but the newspaper will not blacken as on a camp fire. This recipe varies very little, depending on the number of people that you want to serve - for more than six, just use a bigger salmon, more herbs, more paper and a slightly longer cooking time.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4-6 | Whole | Main | Grill | 30 mins to 1 hour |
Ingredients
- 1 - 3lb whole salmon, scaled and gutted
- Sea salt and freshly ground black pepper
- 4 large handfuls of mixed fresh herbs (parsley, fennel tops, basil)
- Newspaper
- 2 lemons, thinly sliced
- 6 spring onions, thinly sliced
- 2tbsp fennel seeds, cracked
Method
Get yourself a nice fresh salmon, season inside and out, rub with olive oil and stuff with half the herbs. Open your paper out to the middle page and place your salmon in the centre. Scatter over your lemons, spring onions, fennel seeds and remaining herbs. Tuck some of these underneath and over the salmon.
Drizzle with a little extra olive oil, tuck in the sides of the paper and fold to wrap up tightly, securing it well with lots of string.
Wet the paper really well under the faucet and cook on ther grill or on a rack over a camp fire for about 25 minutes on each side depending on the intensity of the heat. Alternatively, preheat oven to 425F and place wrapped salmon directly on a shelf at the top of your oven; cook for 35 minutes.
Salmon is a good fish for this recipe because it’s still quite fatty, so whether it’s still a bit pink or slightly overdone it’s still very acceptable. I like it slightly pink, served with some boiled potatoes, green salad and homemade mayonnaise - fantastic!
