- Serves: 6-8
- Cook Time: 15 minutes
- Prep Time: 25 minutes plus 15 mins standing
- Effort: medium
- 1.4 kg whole salmon
- 8 fresh bay leaves
- 8 cloves
- 8 sprigs rosemary
- grated zest and juice of 2 oranges
For the English Herb and Flower Salad:
- 1 bunch of asparagus
- 3 tbsp olive oil
- black pepper
- 1 bulb fennel, thinly sliced
- 1 bunch watercress, washed and trimmed
- 1 leek, finely sliced length ways
- 6 spring onions, finely sliced
- 1 small bunch of sorrel, shredded
- few sage leaves, sliced
- few mint leaves
- leaves from 1 sprig rosemary
- 1 tbsp lemon juice
- 1 tsp clear honey
- edible flowers, marigolds, roses, primroses, lavender, blue borage, violets and pansies
1. Fill a fish kettle with water up to the top of the trivet. Make four holes along both sides of the salmon with a skewer. Pierce the bay leaves with the cloves and push into the skewered holes.
2. Lay half the rosemary on the base of the trivet and then place the salmon on top. Cover with the juice and zest of the oranges and the remaining rosemary. Season with salt and freshly ground pepper.
3. Place the fish kettle over two rings on your cooker hob and simmer gently for about 15 minutes. Or bake in a pre-heated oven at 180ºC/Gas 5 for 15 minutes. Then turn the heat off or remove from the oven and leave to stand for 15 minutes. This finishes the cooking perfectly.
4. Meanwhile, make the salad. Preheat the oven to 200ºC/Gas 6.
5. Place the trimmed asparagus into a roasting tin and pour over 1 tablespoon of olive oil. Season with salt and freshly ground pepper. Bake the asparagus for 10 minutes until just browned. Remove and cool.
6. Toss together the fennel, watercress, leek, spring onion, sorrel, sage, mint and rosemary. Mix together the remaining olive oil, lemon juice and honey. Toss the salad with the dressing.
7. Place the salad in a serving dish. Top with asparagus and decorate with the edible flowers.
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