Baked Atlantic salmon

Baked Atlantic salmon

By
From
Encyclopedia of Food and Cookery
Serves
8

Atlantic salmon and ocean trout are two great dishes worthy of a festive meal, especially Christmas dinner. Serve the salmon warm or at room temperature, with a homemade mayonnaise or, in the mango season, mango and mint sauce. Complete the meal with boiled new potatoes and a green salad.

Ingredients

Quantity Ingredient
3kg whole fresh atlantic salmon or ocean trout
1 teaspoon sea salt
few lemon slices

Method

  1. Lay a piece of aluminium foil on a baking dish that will accommodate the fish, and sprinkle with half the sea salt. Arrange the whole fish on top and place a few lemon slices in the cavity. Sprinkle fish with remaining salt. Cover with another sheet of aluminium foil and wrap up loosely. Bake in a preheated moderate oven (180°C), for 35–40 minutes, until the eyes have turned white and a skewer inserted into the thickest part feels warm when tested on your lip. Leave to cool, still covered with foil, for 15 minutes.
  2. Remove skin while fish is still warm. Make a shallow cut around the top of the tail section, along the back of the fish and across the start of the head section. Carefully pull away the skin, then rather than turn fish, pull skin on the other side from underneath. When fish has cooled transfer to a long platter, draining off any juice. Garnish with sprigs of mint and strips of lime zest and offer with the mayonnaise or mango and mint sauce.
  3. To serve, lift serving-sized pieces carefully from the bone on each side of the length from the head down to the backbone. When all of the first side is served, turn the fish to repeat with other side.
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