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; 1/2 tsp chilli flakes; 100 g (3 1/2oz) 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 (5 1/2lb) whole salmon, in two fillets; 1/2 tsp coarse rock salt; 300 mL (1/2 pint) white wine

Rustle up this showstopping whole baked spiced Salmon

By The GH Kitchen 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
1/2 tsp chilli flakes
100 g (3 1/2oz) 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 (5 1/2lb) whole salmon, in two fillets
1/2 tsp coarse rock salt
300 ml (1/2 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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time