- 1 cup (170g) burghul (cracked wheat)
- 1 tablespoon finely chopped preserved lemon rind
- 1/4 cup (60g) pitted green olives, chopped
- 1/2 cup chopped flat-leaf parsley
- 2 green onions, trimmed, thinly sliced
- 1/4 cup (60ml) lemon juice
- 1/4 cup (60ml) extra virgin olive oil
- 1 (about 2.5kg) Atlantic salmon or ocean trout, cleaned, scaled
- Baby coriander, to serve
- Beetroot leaves, to serve
- 1/2 cup (125g) Tamar Valley Greek Style Yoghurt
- 1/2 cup (125g) sour cream
- 2 teaspoons lemon juice
- 1 garlic clove, crushed
- 2 tablespoons chopped coriander
- Step 1Cook 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 and green 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.
- Step 2Preheat a covered 3-burner barbecue to 200°C. Rinse salmon or trout and pat dry with paper towel. Place salmon on a large piece of oiled foil on an oven tray. Fill cavity 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.
- Step 3To make coriander cream, combine yoghurt, sour cream, lemon juice, garlic and coriander in a small bowl.
- Step 4To serve, place salmon on a large serving platter. Gently remove the skin. Sprinkle with baby coriander and beetroot leaves and serve immediately with coriander cream.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Ensure you receive the freshest catch for your feast by pre-ordering your Christmas seafood from your fishmonger. If fresh, whole salmon proves hard to find, ocean trout is a great alternative, and a convection oven can be used instead of a barbecue.
- Author: Cynthia Black
- Image credit: Ben Dearnley
- Publication: Notebook: