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    Roasted Loin of Salmon with Soda Bread, Lemon and Black Pepper

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    Roasted Loin of Salmon with Soda Bread, Lemon and Black Pepper

    Serves: 6


    • 2 kilo salmon filleted
    • 170gm day old soda bread
    • 1-2 plump clove garlic
    • Zest of an un-waxed lemon
    • Lemon wedges
    • Small handful of fresh dill leaves
    • Sea Salt
    • Freshly ground black pepper
    • 4 tablespoons olive oil
    • Olive oil
    • 2 bay leaves


    1. In a food processor whiz the bread, garlic, lemon zest and dill until the mixture is finely chopped.
    2. Spread on a baking sheet and drizzle over the oil. Stir about then spread out again and cook in a heated oven 200ºC, gas mark 6 until the crumbs are evenly golden - about 10 minutes. You will need to stir them from time to time. Remove from the oven and allow to cool.
    3. Meanwhile cut the tail from both fillets of salmon with your fingers check to see if the fillets contain any bones season the salmon with salt and pepper.
    4. Press the stuffing onto the flesh side on one fillet then top with the second piece of fish. Tie the loin at intervals with kitchen string tucking in two bay leaves as you go. Place in a roasting pan and drizzle with olive oil.
    5. Heat the oven to 200ºC, gas mark 6, and roast the salmon for 25-30 minutes. The salmon should be golden but still pink in the centre.
    6. Allow the fish to sit for 5 minutes before removing the string and serving with lemon, new potatoes and wilted spinach.

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