Roast Salmon

Here’s a fab recipe idea for a party or BBQ. Why not Roast Salmon or any Whole Fish in newspaper? Not only are you doing your bit for the environment by recycling old newspaper, but there’s no washing up so it leaves you with more time to party.

This can be either be cooked on the BBQ or in a hot oven.

Ingredients

• 1 x 3½lb/1.5kg Salmon or other whole fish
• 1 newspaper (not the coloured supplement!)
• 2 thinly sliced lemons
• 4 tabsp chopped spring onions (scallions)
• 4 handfuls of fresh herbs such as flat leaf parsley, basil & dill
• Olive Oil
• Sea Salt
• Ground black pepper

Method

First scale and gut the fish, give it a rinse in cold water and pat dry. Brush with olive oil.
Season inside and out with the salt & pepper and put half the herbs inside the cavity.
Get your newspaper and open it out in the centre.
Spread some of the herbs and other ingredients in the middle and place the Salmon on top of them. Sprinkle the remainder of the ingredients over the fish, drizzle with some more olive oil.
Wrap your fish up tightly, remembering to tuck in the sides of the newspaper and tie up well.
Wet the parcel really well (dunk it in a basin or bucket of cold water) and place it on the rack on your barbecue or over an open fire for about 20 - 30 minutes each side (depending how fierce the fire is)
The paper with blacken but don't worry.
If you are doing your roasted salmon recipes in an oven, you need to pre-heat the oven to 220C/430F gas mark 7 and cook it for about 30 minutes.

When you’re ready to serve the roast salmon, just cut the string and paper off, unwrap the salmon exposing the succulent pink flesh and accompany with a green salad and mayonnaise or hollandaise flavoured with dill. - Fabulous!