Nutritional Info

Nutrition Facts

Serving Size 1 (451g)

Calories 406
Calories from Fat 128 (31%)
Amount Per Serving %DIV
Total Fat 14.2g 22%
Saturated Fat 8.8g 44%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 4.2g
Trans Fat 0.0g
Cholesterol 16.9mg 6%
Sodium 413.2mg 18%
Potassium 380.1mg 8%
Total Carbohydrate 30.2g 10%
Dietary Fiber 0.3g 1%
Sugars 18.2g
Protein 7.4g 15%

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Recipe Description
A whole baked salmon makes a stunning centerpiece for a buffet. Baking it in foil is easier than poaching, and yet the flesh has a similar melting quality. If you decorate the fish with thin slices of cucumber it will add a delicate touch to its appearance.
Prep time
4 hr 30 min
Cook time
1 hr 5 min
Ready In
5 hr 35 min

Ingredients

Serves Tool

Serves To:USMetric
6 3069/5000 Kilogram(kg)  salmon, cleaned with head and tail left on
4   scallions, thinly sliced
3 Clove(clv)  garlic
7 3/50 Gram(g)  watercress leaves, finely chopped
1 103/250 Gram(g)  fresh tarragon, finely chopped
10 59/100 Gram(g)  mayonnaise
6 Teaspoon(t)  lemon juice, freshly squeezed
7 3/50 Gram(g)  butter, unsalted
1 Pinch(pn)  black pepper, ground, to taste
1 Pinch(pn)  salt, to taste
8   lemon wedges, to serve
8   fresh dill sprigs, to garnish
1   cucumber, thinly sliced
1   lemon, thinly sliced

Preparation

Preheat the oven to 350° F. Rinse the salmon and lay it on a large piece of foil. Stuff the fish with the sliced spring onions (scallions) and layer the lemon slices inside and around the fish, then sprinkle with salt and pepper. Loosely fold the foil around the fish and fold the edges over to seal. Bake for about 1 hour. Remove the fish from the oven and leave it to stand, still wrapped in the foil, for about 15 minutes. Then unwrap the foil parcel and leave the salmon to cool. When the fish is cool, carefully lift it on to a large plate, still covered with lemon slices. Cover the fish tightly with clear film (plastic wrap) and chill for several hours in the refrigerator. Use a blunt knife to lift up the edge of the skin and carefully peel the skin away from the flesh, avoiding tearing the flesh. Pull out any fins at the same time. Carefully turn over the salmon and repeat on the other side. Leave the head on for serving, if you wish. Discard the skin. Arrange the cucumber slices in overlapping rows along the length of the fish, so that they look like large fish scales. To make the sauce: Put the garlic, watercress, tarragon, mayonnaise and lemon juice in a food processor or blender or a bowl, and process or mix well to combine. Melt the butter, then add to the watercress mixture, a little at a time, processing or stirring, until the butter has been incorporated and the sauce is thick and smooth. Cover and chill before serving. Serve the fish, garnished with dill and lemon wedges, and the watercress sauce alongside.

Additional notes

Tip: Do not prepare the sauce more than a few hours ahead of serving, as the watercress will discolor it.

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