½ a salmon, filleted
For the herb-blanket:
2 cups fresh coriander, leaves only
12 garlic cloves
¼ cup olive oil
¼ cup semi-dry white wine
½ Tbsp. kosher (coarse) salt
Chop all herb-blanket ingredients in a food processor.
Place salmon fillet in a pan over baking paper.
Smear herb-blanket evenly over the fillet.
Cover the pan with tin foil and refrigerate for at least 2 hours.
Preheat your oven to 180C/360F.
Place covered pan in oven and reduce heat to 160C/320F.
Bake covered for 15 minutes, then remove tin foil and continue baking for 10-15 minutes.
Cut into 3cm/1¼” wide strips and serve.