I once made this for two Chinese families. One of the children, a young lad who had never eaten fish before, came back for second and then third helpings – an accolade indeed. It is also Abi’s favourite dinner, is very easy to make, and has a bit of a wow factor. The only problem is finding whole salmon a at reasonable price. I’ve noticed that they come in and out of the supermarkets, so when they are in I tend to get a buy a few pop them into the freezer until the opportune moment.
To make this a very easy dish for dinner for approx. 12 people (this depends on the appetites of your guests and the size of the fish), just add mini boiled potatoes, a crisp green salad, and hollandaise sauce. You can make the sauce from scratch, but I’ve found the bought (or packet) varieties are a reasonable substitute for a fraction of the effort.
- 1 whole salmon, gutted and rinsed
- olive oil
- 1 lemon; half juiced and half cut into thin slices
- 50 ml dry white wine
- 1 tbsp fresh dill, finely chopped
Pre-heat the oven to 180C, then cover a baking tray with a piece of foil large enough to wrap the whole salmon (approx 1m). Lightly spray the foil with oil, pat the salmon dry and place it on the foil. Make 3 or 4 slashes into the skin on the top of the fish, then sprinkle half the dill inside the salmon and the other half on the top. Lightly spray the fish with oil and pour over the lemon juice and wine. Then fold over the foil and fold the edges loosely together to make a tent. Bake in the oven for approx 1 hour; when cooked the fish should no longer be translucent. You can also check to see if it is ready by inserting a metal skewer just behind the head. Leave it for 10s; if it is warm to touch when you take it out, the salmon should be done. Garnish with the lemon slices before serving.