Whole baked salmon stuffed with lemon and herb rice

Adam Liaw
Fab fish: With its dramatic cucumber 'scales', this is no ordinary salmon.
Fab fish: With its dramatic cucumber 'scales', this is no ordinary salmon. Photo: James Alcock

This simple whole fish recipe is a show-stopper. Just match the fragrant salmon and rice with a simple salad to feed a crowd easily and healthily.

Ingredients

1 whole salmon (about 4kg)

2 tbsp peanut oil

salt, to season

lemon wedges, additional herbs and chilli, to serve

Lemon and herb rice stuffing

3 cups cooked Jasmine rice, warm

3 tbsp peanut oil

½ tsp grated ginger

½ cup shredded coriander

½ cup shredded Vietnamese mint

½ cup shredded basil

4 spring onions, finely chopped

2 red chillies, finely chopped

1 tsp salt

zest of 1 lemon

Dressed cucumber

4 lebanese cucumbers, very thinly sliced

juice of ½ a lemon

½ tsp salt

Method

1. Heat your oven to 160C (in a fan-forced oven).

2. For the stuffing, mix together all the ingredients. Wipe the fish down with kitchen paper and place it on a large piece of baking paper drizzled with oil. Season the fish with salt and drizzle with oil. Place the stuffing inside the fish (see video). Wrap the fish in the paper and bake for 55 minutes (I do say 40 minutes in the video, but you may need the extra 15 minutes to cook the fish all the way through).

3. While the fish is cooking make the dressed cucumber by tossing the sliced cucumber in the salt and lemon juice. Drain in a colander in the fridge.

4. Remove the skin from one side of the salmon and gently scrape away any dark bloodline. Season with salt again directly on to the flesh of the fish. Allow the fish to cool to nearly room temperature then cover the flesh with the dressed cucumber in a scale pattern. Serve with lemon wedges and some extra herbs and chilli.

Watch this video to see Adam Liaw demonstrate this recipe.