Moroccan-Style Salmon
Whole salmon stuffed with lemon and spices baked slowly to produce a delectable dish.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 8 | Fresh Salmon,Whole | Main | Bake | Less than 30 minutes |
Ingredients
- 2kg prepared whole salmon
- 2 x 15ml spoons sesame oil
- 2 cloves garlic, chopped
- 15ml spoon ground cinnamon
- 15ml spoon ground ginger
- salt and freshly ground black pepper
- 2 lemons, cut into quarters
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Remove the head and tail from the salmon and make 5-6 slashes in the skin.
In a small bowl mix together the sesame oil with the garlic, ground cinnamon, ground ginger, and some seasoning.
Rub the spice mix over the salmon and inside the cavity, add the lemon wedges to the cavity. Wrap the salmon in foil and cook in the oven for 40-45 minutes, or until cooked through.
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