Whole Baked Salmon, Stuffed with Lemon, Ginger, Onion and Mint
Ingredients
1 Whole (2-3kg) fresh salmon, gutted
3 lemons
50g fresh ginger
6 spring onions
½ cup fresh mint leaves
4 tablespoons olive oil
salt and freshly ground black pepper
1 bunch watercress
LEMON VINAIGRETTE
¼ cup lemon juice
1 cup extra virgin olive oil
1 teaspoon Dijon-style mustard
salt and freshly ground black pepper
Description
Every time I cook a whole fish, everyone is impressed and seems to have no idea how easy this is. To serve a whole fish, leave it on the bone and offer sections of fish from the upper side. When all the flesh on one side has been eaten, do not try and ‘flip’ the fish, but rather take a firm grip of the skeleton and prise it up and away, leaving the underside sitting on the plate. This recipe is ideal for any large fish you may catch and wish to cook whole.
Method
Wash the whole salmon and trim the fins. Tidy up the tail if necessary. Preheat the oven to 200 C, if baking rather than barbecuing.
Thinly slice the lemons. Peel the ginger and chop into thin sticks. Slice the spring onions and roughly chop the mint leaves.
Rub the salmon’s surface with oil and sprinkle with salt and pepper. Lay the fish on a very large sheet of aluminium foil. Place the lemon slices, ginger, spring onions and mint leaves in the cavity of the salmon and over the surface. Wrap in foil and bake in the oven for 35 minutes, or on the barbeque. If you decide to barbeque the salmon, make sure that the heat is kept low so it cooks through without burning on the exterior. This may take a little longer than baking.
Combine all the ingredients for the vinaigrette and shake well.
To serve, place the salmon on a large serving platter, remove the foil and place a bunch of washed watercress over the head. Serve with the vinaigrette.
Categories
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