This recipe is for a whole baked salmon which is perfect as part of a meat free feast over easter. Make sure you buy the salmon from your fishmonger and get them to scale it for you. When choosing your salmon look for clear eyes, red gills, firm to the touch flesh, natural sea slime and the fish should also smell like the sea. These key indicators help ensure your fish is super fresh.
WHOLE ROASTED SALMON STUFFED WITH LEMON AND HERBS
Serves 6 – 8 as part of a buffet
3kg Whole Salmon, from sustainable sources, ask your fishmonger, scaled and gutted
1 Small bunch of fresh dill
1 Small bunch of fresh flat-leaf parsley
1 Small bunch of fresh tarragon
Extra virgin olive oil
Preheat your oven to 140 degrees.
Transfer your salmon to the board, then wipe it inside and out with a fresh piece of paper towel. Make sure there are no scales – the fishmonger should have taken all of these off for you. If there are any on the skin, use the back of a knife on a 45 degree angle to gently scrape them off. Wipe again with paper towel.
Take the herb bunches and stuff them inside the belly cavity of the fish (remove the rubber bands), then slice up one of the lemons and place these slices inside as well.
Bake the fish in the oven for 45 minutes – 1hr @ 140 degrees Celsius.
To check that the fish is cooked, use a thermometer and probe just behind the head at the thickest part. You are looking for a temperature of around 65 degrees Celsius (no less than 62 degrees Celsius) You can also check by inserting a skewer in the same spot, waiting 10 seconds and then placing on your upper lip. If the skewer is very warm then the fish is cooked.
Squeeze the juice of your remaining lemon over the top, drizzle with a little extra virgin olive oil and serve. Amazing!
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