- Serves: 6-8
- Cook Time: 45 minutes
- Prep Time: 30 minutes
- Effort: medium
For the herb paste
- 5 green chillies, (thin Indian or Kenyan variety), finely chopped
- 3 cloves garlic, finely chopped
- 5 sprigs fresh coriander, finely chopped
- 2 tsp grated ginger
- 1 large bunch basil
- 1 large bunch coriander
- 1 large bunch dill
- 100 ml lemon juice
- 2 tbsp olive oil
For the fish
- 1.8 kg salmon, gutted, rinsed, head and tail left on
- 2 lemons, thinly sliced
- 250 g cooked king prawns
1. For the herb paste: combine the chillies, two thirds of the garlic and the chopped coriander and work to a paste using a pestle and mortar. Add the remaining garlic and ginger and mix in well.
2. Roughly chop two-thirds of the basil, half the coriander and half the dill. Add these to the paste with the lemon juice, then stir in the olive oil and a pinch of salt.
3. Preheat the oven to 200C/gas 6.
4. For the fish: lightly grease a piece of foil large enough to wrap completely around the salmon. Put the fish on to the foil, then stuff it with about a third of the herb paste. Smear the rest over the outside of the fish, reserving 1 tablespoon for the prawns. Sprinkle the remaining dill sprigs and herb leaves over the salmon and then gather up the foil to make a parcel. The foil should be airtight, but should also leave some space around the fish to allow the heat to circulate.
5. Reduce the oven temperature to 190C/gas 5, put the parcel on a baking sheet and bake the fish for 45 minutes, or until the flesh flakes easily and the juices are milky white when you insert a knife along the backbone.
6. Remove the fish from the foil and put it on a serving platter. Remove the skin (but leave the head and tail). Pour over any juices and arrange the lemon slices across the fish in an overlapping pattern.
7. Heat the remaining herb paste in a pan over a medium heat. When it is warm, remove the pan from the heat and add the cooked king prawns. Garnish the salmon with the herbed prawns and serve straight away.
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