Baked salmon with herb mayonnaise

Baked salmon with herb mayonnaise

By
From
The 12 Days of Christmas
Serves
8
Photographer
Mark Roper

This dish can be the pièce de résistance of a Christmas buffet table. Salmon or ocean trout has a huge advantage over the traditional roasts. It is quick and easy to cook, needs no carving, it is very good for you and, to top it off, its delicate pink flesh looks most inviting on a hot day.

Ingredients

Quantity Ingredient
1 teaspoon sea salt
3.3kg fresh whole atlantic salmon or ocean trout
1 lemon, sliced
thyme sprigs

Herb mayonnaise

Quantity Ingredient
3 egg yolks
1 1/2 tablespoons lemon juice
1 1/2 teaspoon dijon mustard
1 cup olive oil
1 tablespoon each continental parsley, chives, basil and dill, finely chopped
salt and freshly ground black pepper, to season

Method

  1. Preheat oven to 180°C. Line a large baking dish with foil. Sprinkle the dish with half of the salt. Lay the fish on top and place lemon slices and thyme sprigs in the cavity. If you like, tie the fish using kitchen string. Sprinkle with more thyme and the remaining salt. Cover loosely with foil and cook for 30–40 minutes. Remove from the oven and rest for 15 minutes.
  2. Meanwhile, to make the herb mayonnaise, blend the egg yolks, lemon juice and mustard in a food processor until combined. With the motor running, gradually add ¼ cup of the oil, 1 tablespoon at a time, processing well after each addition, until the mixture starts to thicken. Add the remaining oil in a thin, steady stream until thick and smooth. Add the herbs, process until combined and season to taste.
  3. Make a shallow cut into the skin 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. Transfer to a serving plate, draining off any juice. Serve at room temperature with the herb mayonnaise. Decorate with fresh herbs, lemon wedges and cucumber slices.
  4. To serve, use a large knife and fork to cut down the centre of the fish and remove serving-size pieces from the head down to the tail. Ease pieces off each side of the cut, avoiding bones. Turn fish to repeat with other side.

Tip

  • Fish is cooked when eyes are white and a skewer inserted into the thickest part feels warm when tested on your lip or back of wrist.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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