1 whole salmon ( approx 3-4kgs)
2 tablespoons olive oil
4 spring onions (shallots), sliced
2 lemons, sliced
6 cloves garlic
4 sprigs thyme
1/2 cup white wine
1 handful coriander leaves
1 handful mint leaves
1 bunch chives, cut into 3cm lengths
Preserved lemon dressing:
1/2 cup finely chopped coriander
1/4 cup finely chopped curly parsley
2 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons finely chopped preserved lemon rind
60ml / ¼ cup extra virgin olive oil
SERVES 8 | PREP AND COOK TIME 2 HOURS
Preheat oven 180°C
Remove the fish from the refrigerator one hour before baking. Rinse under cold water and pat dry with paper towel.
Cut two lengths of extra wide heavy duty foil slightly longer than the fish. Place one sheet of foil on a large baking tray and brush both pieces of foil with olive oil. Place the salmon on the foil-lined tray.Fill the cavity of the fish with half the sliced spring onions, lemon slices, garlic, thyme and the peppercorns. Cover the fish with the second sheet of foil, ensuring that the oiled surface sits over the fish. Bring the foil up around the fish carefully, crimping the edges of the foil together to seal it. Before the fish is completely sealed in the foil parcel, pour in the wine and then continue to seal.
Put the salmon in the oven and bake for 50 minutes. Turn the oven off and leave the fish in the closed oven for a further 45 minutes. During this time, do not open the foil.
Meanwhile, to make the preserved lemon dressing, put all the dressing ingredients into a bowl and whisk to combine.
Undo the tinfoil and transfer the salmon to a serving dish. Peel away the skin from the top of the fish and spoon over the dressing. Scatter with the fresh herbs and serve.