Salmon is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Various species of salmon display anadromous life strategies while others display freshwater resident life strategies. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). Many species of salmon have been introduced into non-native environments such as the Great Lakes of North America and Patagonia in South America. Salmon are intensively produced in aquaculture in many parts of the world.
- Salmon, ideally a whole side
- Onion (1 per serving)
- Garlic (1 clove per serving)
- Sea salt
- Freshly ground black pepper
- Cayenne pepper
- Coriander powder
- Curry powder
- Dried herbs (if desired)
- Raisins (half to one cup per serving)
1. Fry the onion until it is golden / rust colour. (approx. 1 onion per serving)
2. Add the garlic – 1 clove per serving then add the spices – salt, black pepper, cayenne pepper, coriander powder, curry powder, dried herbs if desired. Fry the spices on a low heat until the aromas are coming out.
3. Add the raisins from half to 1 cup per serving depending on flavour. – Remove the pan from the heat for a few minutes after you add the raisons (they burn easily)
4. Salt the salmon and put in the oven until the surface becomes easy white body (does not take more than about 5-7 minutes)
Remove the salmon and spread with filling in thick and place in the oven at about 200 C (temp does not matter as long as you have an eye). You should take out the fish when it is still very juicy and absolutely not dry! (After about 20 minutes maybe 30 minutes) If you then leave it outside the oven for 5 minutes before serving so it becomes cooked through by its own heat.