Whole Salmon with Golden Peaches
Ingredients
1 Whole Tassal Tasmanian salmon
(preferably 4.5kg - 5kg)
½ cup olive oil
1 cup mixed fresh herbs (dill, parsley, lemon thyme)
800g can peach halves, juice reserved
1/3 cup golden syrup
2 Tbsp soy sauce
2 limes, zested & juiced
Sea salt flakes, to taste
Method
Pre-heat covered BBQ or oven to 170˚C. Place the whole salmon on a large piece of baking paper (with foil underneath) and drizzle with oil and a little flaked salt. Fill the inside cavity with the fresh herbs. Fold foil together and place the salmon onto the BBQ turning off all the burners except the two at each end, reducing them to low (if cooking salmon in the oven place on a baking tray). Bake at 170˚C for 20 minutes per kg. 20 minutes prior to serving place the peaches into a baking dish and pour over the golden syrup, soy sauce, lime juice & zest. Cook until golden and glazed, turning if required. Carefully remove the salmon from the BBQ or oven and place on a large serving platter and arrange with the peaches. Pour any remaining sauce over the salmon. Can be served hot or cold.
