Ziay!

Salu

And How to Prepare it before Cooking.

I want it as a Center Piece on the Table.

Thanks

Thankyou.

caroline ?????

Ingredients:
1 (1-2.5kg) whole salmon
2 x 15ml spoons olive oil
juice of 1 lime
salt and freshly ground black pepper
sprigs of fresh dill
6 medium size eggs, hard boiled and quartered
12 capers
cucumber slices
French dressing
Method:
Place the salmon on a flat non-metallic dish and drizzle over the oil and lime juice. Add seasoning and place the sprigs of dill on top and inside the cavity.

Cover and leave to marinate for at least 1 hour.

Preheat the oven to 150°C, 300°F, Gas Mark 2.

Place the salmon on a large sheet of lightly oiled foil, wrap loosely and enclose to form a sealed parcel.

Place on a baking tray in the preheated oven for 25 minutes per 500g. Allow to stand for 10 minutes then transfer to a serving dish and garnish with the eggs, capers and cucumber slices with the French dressing poured over.

Been There~Done That!

Grilled Whole Salmon



* 1 whole salmon, cleaned, about 8 pounds
* salt
* 3 to 4 tablespoons olive oil
* 1/4 cup minced fresh parsley
* 1/2 cup melted butter (4 ounces)
* juice of 1 large lemon, about 3 tablespoons
* lemon wedges

Wash salmon and pat dry all over with paper towels. Split the salmon and rub both sides with salt and olive oil. Grease grill well. Place fish on grill flesh side down; close grill lid. Cook over moderate coals 5 to 10 minutes, or until just browned.
Meanwhile, mix parsley, 1/2 cup melted butter, and lemon juice. Turn fish carefully. With skin side down, rub top side with butter mixture. Close lid and cook for 25 minutes or until fish flakes easily with a fork. Skin and debone while fish is still warm. Serve warm with lemon wedges.
To clarify butter, melt over low heat in a small saucepan. Skim off foam and carefully pour the clear butter into a container; discard milky substance.
Serves 4 to 6.

missopinions

You need to gut and scale the fish, so do that before cooking, and make sure to rinse it very well to get rid of excess scales. place it on a baking sheet that has been covered in foil, then sprayed with pam. Stuff the belly cavity of the salmon with whole sprigs of freshly washed dill and parsley, and arrange lemon slices fanned across each other lengthwise on top of the herbs. Squeeze over the juice of 2 lemons, cracked pepper and LOTS of salt, and drizzle with olive oil and give the fish a good ol rub. Place it covered loosely with foil in a hot oven. Do not flip the fish over. Test the doneness of the fish by going to the thickest section of meat. If a dull knife goes all the way to the bone with not much resistance, its done.

EDIT: OH i almost forgot, you should make a creamy dill and lemon sauce with capers in a gravy boat on the side so that people can help themselves. You can also arrange some lovely vegetables and herbs around the fish, but for me a couple of halved lemons and a sprig of flat leaf parsley is good enough.

Red R

lightly coat each side with mayo, of your preference, salt, pepper, thinly sliced lemon arranged on flesh (Pink side up), and dill (option), bake at 350 degrees for approx 20 mins. enjoy, we do.

DINO

Whole Roasted Salmon

5 to 6 pounds whole salmon, scaled, gutted and washed
6 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 bunches fresh tarragon
2 pounds carrots, peeled and sliced thin
8 large shallots, peeled and sliced
2 pound leeks, well washed and cut into 1-inch pieces
1/2 cup white wine

Preheat oven to 450 degrees.

Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish.

Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.

Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet.

~Susakins~

Whole Salmon:

Ingredients
6-8 lbs fresh whole salmon
1 1/2 lemon, sliced
3 tablespoons olive oil
salt & freshly ground black pepper



Directions
* Wash the Salmon & dry it well inside & out.
* Pour Half the oil onto a Large piece of Strong Foil
* Place the Fish in the centre & put a few slices of Lemon inside the Salmon.
* Put the remainder of the Lemon slices on top of the Salmon, season well with Salt & Freshly ground Black Pepper,.
* Drizzle with the remainder of the Oil & wrap up the foil to make a loose paecel.
* Preheat Oven to 200 C/400 F
* Place the Salmon Parcel on a Baking sheet & Cook for 10 minutes.
*: Turn off the oven, do not open the door & leave for Several hours.
* To Serve the same day Remove the foil & Peel off the Skin.
* If using the Following day Leave the Skin on & keep chiled in the Fridge.