Spiced whole salmon

Name: Spiced whole salmon
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 3 tbsp. olive oil; 2 large onions, finely sliced; 1 tbsp. black mustard seeds; 1 tsp. each ground cumin and cinnamon; ½ tsp chilli flakes; 100 g (3½oz) dried apricots, roughly chopped; 25 g (1oz) pinenuts; Large handful coriander, finely chopped, plus extra to garnish; 1 medium egg, beaten; 75 g (3oz) fresh white breadcrumbs; 2 1/2 kg (5½lb) whole salmon, in two fillets; ½ tsp coarse rock salt; 300 mL (½ pint) white wine

Rustle up this showstopping whole baked spiced Salmon

By The Good Housekeeping Cookery TeamPublished: 30 December 2008

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Yields:

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Ingredients

3 Tbsp. olive oil
2 large onions, finely sliced
1 Tbsp. black mustard seeds
1 tsp. each ground cumin and cinnamon
½ tsp chilli flakes
100 g (3½oz) dried apricots, roughly chopped
25 g (1oz) pinenuts
Large handful coriander, finely chopped, plus extra to garnish
1 medium egg, beaten
75 g (3oz) fresh white breadcrumbs
2 1/2 kg (5½lb) whole salmon, in two fillets
½ tsp coarse rock salt
300 ml (½ pint) white wine

Directions

1. Step 1
  Heat 2tbsp olive oil in a frying pan and cook the onions for 10min until softened and golden at the edges. Add the spices and cook for 5min, adding a little water if the mix looks dry. Tip into a bowl and stir in the apricots and pinenuts. Cool.
2. Step 2
  Preheat oven to 200°C (180°C fan) mark 6. Line a roasting tin with foil - the tin should be large enough to hold the salmon snugly. Brush the foil with oil. Stir the chopped coriander, egg and breadcrumbs into the onion mix and season.
3. Step 3
  Lay one of the salmon fillets, skin-side down, on a board. Spread the stuffing on top. Lay the other fillet, skin-side up, on top. Using string, tie the fillets together in several places.
4. Step 4
  Put fish into the lined tin. Brush top with the remaining oil; sprinkle with salt. Pour wine around fish; roast for 30-35min until the skin peels away and the flesh looks opaque. Serve.
5. Step 5
  Serve with potato salad and a fresh green salad.

Per Serving:

Calories: 636
Total carbs: 13 g
Sugars: 8 g
Total fat: 38 g
Saturated fat: 6 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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