Whole Salmon filled with Pumpkin and Coriander


The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low glycemic index;
anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases


Whole salmon is an amazing sight, and once the smell hits you you’ll
want to sink your teeth into it. The leftovers, if there are any,
will keep in the refrigerator for one day.

To clean and bone the salmon yourself start by removing the gills and
scaling the salmon. Then carefully slice open the belly, scrape out
the intestines, and clean the abdominal cavity thoroughly, removing
blood clots, membranes, and the like. Loosen all the bones all the
way up to the spine, using a small knife or fish tweezers. Then
gently pull the spine free of the flesh and cut it right at the base
of the skull and right before the tail. Finally, trim off about 1/2
inch (1 cm) of the flesh near the belly to remove any leftover
membranes and the small ventral finns. Leave on the head and tail or
remove, depending upon your preference for presentation.

Photo © Rene S. Riis
Foodstyling: Kille Enna

Filling


  • 2 onions, finely chopped

  • 1 tbs extra virgin olive oil

  • 6 green cardamom pods, roasted and the seeds ground finely

  • 4 cups (300 gr) hokkaido, seeded and grated finely

  • 1 packed cup or 15 leaves of coriander, also called cilantro or Chinese parsley, chopped finely

  • 1 tbs nigella seeds, also called black onion seeds, roasted

  • 2 tsp tamari
  • 2 tsp brown rice vinegar

  • sea salt

  • freshly ground black pepper

Salmon


  • 1 absolutely fresh whole salmon weighing about 4 1/2 lbs (2 kg), cleaned and boned

  • tamari
  • sea salt

  • freshly ground black pepper

  • extra virgin olive oil

  • cotton string

Cooking Instructions:
Filling

1) Saute onions together with a dash of sea salt and freshly
ground black pepper for 30 minutes in extra virgin olive oil at very
low heat.
2) Combine sauteed onions and the rest of the
ingredients for the filling in a large bowl and mix
thoroughly.

Salmon

1) Rub the inside of the salmon with tamari, sea salt,
and freshly ground black pepper. Rub the skin with extra virgin olive
oil, sea salt, and freshly ground black pepper.
2) Stuff as
much filling as possible into the cavity of the salmon and tie it up
tightly with the cotton string.
3) Bake the salmon for 10-15
minutes in a very hot oven 525° F (275° C) until the skin is golden brown and
crispy. The meat should be tender and juicy.
4) Saute any
leftover filling on a pan at low heat for 2 minutes in a bit of extra
virgin olive oil while the salmon is in the oven.
5)
Remove the salmon from the oven and leave it for 5 minutes for the
juices to settle before serving it together with any leftover
filling.


Note: Measurements are provided in both U.S. and European/metric units.

Chef Oscar Umahro Cadogan Written by Chef Oscar Umahro Cadogan

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