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Whole Baked Salmon

March 31, 2011 By Delia

A lovely Easter dish, this Salmon is a very easy to make dinner. It’s traditional to eat Fish on Good Friday as opposed to Meat, but it works just as well as a Sunday Dinner dish. Any leftovers that are usable can be stirred into scrambled eggs, or for making Fishcakes.

Baked Salmon

Serve it with a leafy Salad and New Potatoes, and some special Green Herby Mayonnaise.

To Serve 10
1tbsp Sunflower Oil
2kg Whole Salmon, gutted (from a Fish Counter)
25g Unsalted Butter, softened
3 Lemons, sliced
1 Shallot, thinly sliced
Few Sprigs Fresh Dill
2 sprigs Lemon Thyme
5tbsp White Wine
Lemon Slices and Chopped Dill, to garnish.
85g Watercress
25g Dill, stalks discarded
35g Curly Leaf Parsley, stalks discarded
150ml Mayonnaise
150g Crème Fraiche
2tbsp Lemon Juice

1. Heat the Oven to 160C, then cut a sheet of extra strong foil large enough to completely cover the Salmon in a loose envelope. Lay the Foil on a baking tray, brush with Oil. Wipe the inside and outside of the Fish, and trim the Head and Fins.
2. Spread the Butter inside the Cavity, then place the Lemon Slices, Shallot, Dill, Thyme and season well.
3. Lay the Salmon on the foil, fold up the edges to make a tray, then pour the Wine on top. Fold up the edges to create a parcel, sealing it well, but making sure there’s enough space for air to circulate.
4. Cook in the Oven for forty five to fifty five minutes, depending on the size of the fish.
5. Once cooked, remove from the Oven, but leave in the foil to cool in the parcel. Once cooled, undo the Foil, and carefully remove the Slices of Lemon, Herbs and Dill, and carefully peel of the skin.
6. Carefully place on a Serving plate, arrange some Lemon Slices around it, and sprinkle with Dill.
7. To make the Mayonnaise, add the Watercress, Dill and Parsley to a pan of Boiling Water, then bring to the boil and cook for thirty seconds. Drain, and rinse with cold water, then pat dry with Kitchen Paper. Put in a Blender or processor with Mayonnaise, Crème Fraiche and Lemon Juice, then mix well. Spoon into a serving bowl, and place on the table.

Photo Courtesy of: Laurel Fan

Filed Under: Baking, Healthy Recipes, Holiday Fun, Seafood Recipe Tagged With: baked, creme fraiche, dill, green, herby, mayonnaise, parsely, salmon, whole

Herb Dip

November 2, 2010 By Delia

A great accompaniment for many fish dishes – try with some Jumbo King Prawns to dip for an extremely succulent taste, and mix of textures.

To Serve 4

100ml Crème Fraiche
Dill
Juice and Zest of 1 Lemon
2cm Cucumber

1. Finely chop the Dill, so that there are pieces which are no longer than three or four millimetres.

2. Finely chop the Cucmber into similar sized pieces. You may actually find it easier to use a Grater for this, but be careful with fingers and thumbs.

3. Slowly add the Lemon Zest, Dill and Cucumber to the Crème Fraiche, stirring all the time to make sure it’s mixed thoroughly.

4. Add the Lemon Juice and mix well again before serving.

Photo Courtesy of Norwich Nuts

Filed Under: Dips to Live For Tagged With: creme fraiche, cucumber, dill, lemon

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