Chilled Whole Salmon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Whole Salmon with skin
English Cucumber- thinly sliced
Lemon-sliced
Herbs- use Fresh dill, parsley, oregano, rosemary
Olive oil
Butter
Tzatziki sauce
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Directions: |
Directions:
Preheat oven to 375º. Line a baking sheet with foil. Spread olive oil on the foil
Salmon should be taken out the refridgerator 15 min before cooking. It will be easier to unfold if it is folded from the store and will not separate. Place salmon on the baking sheet.
Take slices of butter and place on the salmon in several spots. Squeeze fresh lemon on top of the fish.
Fresh herbs are the key here. Chop the herbs and sprinkle on the salmon. Add a small amount of salt and pepper.
Put into oven. The timing on this totally depends on your cut of fish. You do not want to over cook. I cooked this about 15 min and then started watching it. The deepest part of the flesh will be a softer more rear pink while the thinner part of the fish will be more well done. If your fish is beginning to dry out a bit while cooking, drizzle a small amount of olive oil on the fish and continue cooking. You can check this by carefully doing a thin slice to peer into the meat.
When done, place baking sheet with fish on it on a cooling rack. After about 15 minutes, place the entire baking sheet with salmon on it in the refridgerator. Leave it there for at least 30 minutes- a couple of hours is better. The salmon is much easier to move to a plate when cool.
I cooled the platter as well as I was headed to an outdoor party, but you need not do this.
To transfer the fish- take a spatula and loosen under the skin so that the fish can slide. Ideally keep the skin attached which will help to hold the salmon together during the platter transfer. Slide the fish to the platter with help with spatulas. It is easiest done with 2 people. If the skin starts to separate that is ok, you can cut if off as it comes out. The intention is to plate it with the skin under so that people can flake the salmon off in a buffet setting.
Garnish with thinly sliced cucumber as the fins. Use a lemon garnish as the mouth.
Serve with fresh lemon slices and Tzatziki sauce (also in this cookbook)
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Number Of
Servings: |
Number Of
Servings:10-12 per tray |
Preparation
Time: |
Preparation
Time:20 min |
Personal
Notes: |
Personal
Notes: We made this to take to a summer party. It is a buffet item that is so simple to make, frankly the work is in the transfer of the fish. Plan your platter ahead and make sure the fish will fit on it whole.
Yummy, fancy and so easy
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