Barbequed Whole Salmon with Cracked Wheat Stuffing
1 C burghul (cracked wheat)
1 T preserved lemon rind, finely chopped (or 1 t fresh lemon zest)
¼ C pitted green olives, chopped
½ C flat-leaf parsley, chopped
1 T capers, chopped
2 spring onions, trimmed, thinly sliced
¼ C lemon juice
¼ C extra virgin olive oil
1 x 2.5 – 3.0 kg whole salmon
Opito Bay rare dry gin sea salt
Microgreens, to serve
½ C greek yoghurt
½ C sour cream
2 t lemon juice
1 garlic clove, crushed
2 T fresh coriander, finely chopped
- Cook the burghul in a medium saucepan of boiling salted water for 15 minutes or until tender. Refresh under cold running water. Drain well. Combine burghul, preserved lemon rind, olives, parsley, capers and spring onion in a medium bowl. Combine the lemon juice and oil in a small jug. Add half the oil mixture to the burghul and toss to combine.
- Preheat a covered 3-burner barbecue to 200°C. Rinse salmon and pat dry with paper towel. Place salmon on a large piece of oiled foil on an oven tray. Season cavity and fill with burghul mixture. Pour over the remaining oil mixture. Wrap salmon in foil. Place salmon in the middle of the barbecue, close lid and cook for 35-40 minutes or until salmon flakes easily when tested with a fork or cooked as desired. (Do not cook salmon over direct heat as it will burn). Remove from heat and set aside for 5 minutes to rest.
- To make coriander cream, combine all ingredients in a small bowl and season.
- To serve, place salmon on a large serving platter. Gently remove the skin. Sprinkle with Opito Bay salt and microgreens and serve immediately with coriander cream.
Recipe adapted from taste.com.au
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