Equipment
You'll need unwaxed kitchen string
Ingredients
• 1 cup chopped fresh flat-leaf parsley leaves
• 1/2 cup chopped fresh chives
• 1/3 cup chopped fresh dill sprigs
• 1 small red onion, finely chopped
• 1 long red chilli, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon Maille wholegrain mustard
• 1/4 cup lemon juice
• 1/3 cup olive oil
• 2 x 650g salmon fillets, skin intact (see note) lemon wedges, to serve
Method
1. Preheat oven to 220°C/200°C fan-forced. Combine parsley, chives, dill, onion, chilli, garlic, mustard, lemon juice and half the oil in a bowl.
2. Place 1 salmon fillet, skin side-down, on a board. Top with two-thirds of the parsley mixture. Top with remaining fillet, skin-side up. Tie with kitchen string at 3cm intervals. Rub with remaining oil. Place in a baking dish.
3. Cook for 15 minutes for medium-well done or until cooked to your liking. Cut into 8 slices. Serve with lemon wedges and remaining parsley mixture.
