3 – 4 lbs whole salmon, dressed 1.5 – 2 kg
1 bunch cilantro, chopped 1
1/4 cup chopped parsley 50 mL
2 Tbsp chopped mint leaves 25 mL
2 jalapeno peppers, seeds removed 2
1 Tbsp minced fresh ginger 15 mL
2 garlic cloves, chopped 2
2 Tbsp fresh lemon juice 25 mL
2 Tbsp grapeseed oil 25 mL
2 tsp cumin seeds, toasted 10 mL
1/2 cup diced tomato 125 mL
Cut diagonal slashes about 4″ (10 cm) long, 11/2″ (4 cm) apart and 1/2″ (1 cm) deep on each side of salmon. In bowl of food processor place cilantro, parsley, mint, peppers, ginger, garlic, lemon juice, vegetable oil, cumin and salt; pulse to make paste. Transfer to a small bowl and fold in tomato. Stuff spice mixture into slits and belly cavity of the fish. Cover and refrigerate 1– 4 hours.
Preheat oven to 425°F (220°C). Transfer salmon to a lightly oiled roasting pan. For cooking time, measure the thickest part of the salmon and allow 10 minutes per inch (2.5 cm) of thickness. Or cook until fish flakes easily along both sides of backbone at thickest point when tested with a fork.
Preparation time: 15 minutes (plus 1– 4 hours refrigeration).
Cooking time: approx. 40 minutes.
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