SLOW-ROASTED WHOLE SALMON
Fresh salmon is stuffed with herbs and onions, wrapped in aluminum foil, and slow-roasted, resulting in an elegant and absolutely delicious dish that looks stunning on a buffet. Garnish with fresh herbs, lemon slices, and capers. I usually put a small wedge of tomato in the mouth and a caper or slice of stuffed olive over the eye.
Provided by Good EatNZ
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 3h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Spread out a long piece of aluminum foil long enough to wrap the fish completely. Rub generously with a few pieces of butter. Place fish on top and spread onion slices in a thin layer inside the cavity of the fish. Arrange the remaining butter on top of the onion.
- Distribute tarragon, dill, and bay leaves over the salmon. Wrap aluminum foil around the fish loosely but securely, folding seams together so that juices do not leak. Place packet on a large baking pan.
- Bake in the preheated oven until fish flakes easily with a fork, about 2 1/2 hours.
- Remove salmon from oven and let cool in the aluminum foil, at least 15 minutes. Gently tear the packet away from the bottom of the fish and transfer fish to a platter. Peel skin off gently using a fork.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 4.3 g, Cholesterol 136.8 mg, Fat 23 g, Fiber 0.8 g, Protein 41.9 g, SaturatedFat 11.6 g, Sodium 213.5 mg, Sugar 1.6 g
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