Whole baked salmon with herby mayonnaise
Be the first to rate this recipe
- 1 tbsp sunflower oil
- 1 x 1.8 to 3kg whole salmon, gutted (from the fish counter)
- 25g unsalted butter, softened
- 2-3 lemons, sliced
- 1 shallot, thinly sliced
- A few sprigs of fresh dill
- 2 sprigs lemon thyme
- 5 tbsp white wine
- 1/2 85g bag Asda Fresh Tastes Watercress
- 25g pack Asda Dill, tough stalks discarded
- 35g pack Asda Curly Parsley, tough stalks discarded
- 150ml mayonnaise
- 150g crème fraîche
- 2 tbsp lemon juice
- 2 tbsp capers, drained and chopped (optional)
Pre-heat the oven to 160C/140C Fan/Gas 3. Cut a sheet of extra strong foil large enough to enclose the salmon completely in a loose parcel. Lay the foil on a baking tray and brush the centre with oil. Wipe the inside and outside of the fish with damp kitchen paper and cut off the head and fins.
Spread the butter inside the cavity. Add the lemon slices, shallot, dill and thyme. Season.
Lay the salmon on top of the foil and fold up the edges. Sprinkle with the wine or water.
Fold the foil to make a parcel with room inside for the air to circulate, but seal the edges tightly. Cook in the oven for 45-55 minutes, depending on size (you may need to bend it to fit in the oven). Remove from the oven and leave to cool in it's parcel.
Once cooled, undo the foil and remove the lemon slices, herbs and shallot. Carefully peel off the skin. Place the salmon on a large serving platter, arrange some lemon slices around and sprinkle with chopped dill.
For the mayonnaise; add the watercress, dill and parsley to a pan of boiling water. Bring back to the boil and cook for 30 seconds. Drain and rinse with cold water, then pat dry with kitchen paper. Put into a blender or processor with the mayonnaise, crème fraîche and lemon juice, and mix. Stir in the capers, if using, and season. Serve with the salmon.