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Barbecued whole salmon with cracked wheat stuffing and coriander cream
Barbecued whole salmon with cracked wheat stuffing and coriander cream
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Festively feast on Christmas with succulent salmon topped with flavorful coriander cream.
Ingredients:
  • 170g burghul
  • 20.00 ml finely chopped preserved lemon rind
  • 60g olive
  • 125.00 ml chopped flat-leaf parsley
  • 2 green onions, trimmed, thinly sliced
  • 60ml lemon juice
  • 60ml olive oil
  • 1 (about 2.5kg) Atlantic salmon or ocean trout, cleaned, scaled
  • Baby coriander, to serve
  • Beetroot leaves, to serve
  • 125g yoghurt
  • 125g sour cream
  • 10.60 gm lemon juice
  • 1 garlic clove, crushed
  • 40.00 ml chopped coriander
Instructions:
  • In a medium saucepan, boil the burghul in salted water for 15 minutes until tender. Rinse in cold water and drain well. In a bowl, mix the burghul with preserved lemon rind, olives, parsley, and green onion. In a small jug, combine lemon juice and oil, then add half to the burghul mixture and toss to coat.
  • Heat your 3-burner barbecue to 200°C with the lid on. Rinse the salmon or trout, pat dry with paper towel, and place on a large oiled piece of foil on an oven tray. Fill the cavity with the burghul mixture, pour over the remaining oil, and wrap the salmon in foil. Cook in the middle of the barbecue with the lid closed for 35-40 minutes, or until the salmon flakes easily with a fork. Avoid cooking over direct heat to prevent burning. Let it rest for 5 minutes before serving.
  • In a small bowl, mix together yogurt, sour cream, lemon juice, garlic, and fresh coriander to create a flavorful coriander cream.
  • Presentation is key. Transfer the salmon to a grand platter. Carefully peel off the skin. Top with delicate baby coriander and vibrant beetroot leaves. Serve promptly with a side of flavorful coriander cream.

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