Zesty whole baked salmon

Zesty baked whole salmon

This impressive main is filled with five types of citrus fruit to complement the rich fish

By , 27 March 2017

(7 votes)

Zesty baked whole salmon
  • 1 Hour 30 Mins

  • Serves: 16

Nutritional Info
Each 197g serving contains
  • Energy

    1583KJ

    378KCAL

    19%
  • Fat

    25.6g

    high

    37%
  • Saturates

    4.5g

    med

    23%
  • Sugars

    2.6g

    low

    3%
  • Salt

    0.18g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1583kJ/192kcal.
Ingredients
  • 2.5-3kg Fishmonger’s Selection Whole Salmon (head removed)
  • 1tbsp fennel seeds, crushed
  • 1 garlic clove, crushed
  • 1tbsp rapeseed oil
  • ½ lemon
  • ½ lime
  • 1 pink grapefruit
  • 1 grapefruit
  • 1 medium orange
  • 2 bay leaves
  • Sprigs of dill
  • For the dressing
  • Juice of ½ lemon
  • Juice ½ lime
  • 3tbsp rapeseed oil
  • 1 shallot, finely chopped
  • 1tsp honey
Method
  • Preheat the oven to 200C/ 180C Fan/Gas 6. Put the salmon on a large board. Using a very sharp knife, make vertical slashes about 2cm deep down the salmon on both sides. Transfer the fish to a large baking sheet.

  • Mix the fennel seeds, and garlic with oil. Rub all over the salmon with your hands, being sure to get inside the slashes and the cavity of the fish.

  • Thinly slice the lemon, lime, both grapefruits and an orange. Arrange in the cavity of the salmon with 2 bay leaves and a few sprigs of dill.

  • Bake in the oven for 1 hr to 1 hr 10 mins, or until the salmon is cooked through and comes away from the bone easily.

  • To make the dressing, combine lemon juice, lime juice, rapeseed oil, shallot and honey. Whisk together until well combined.

  • To serve, drizzle the dressing over the salmon and garnish with sprigs of watercress.