Wednesday, December 24, 2008
Well guys, It's Christmas eve.You probably are so busy in your kitchen, baking pies,preparing things for tomorrow. Well, tomorrow we are going to be at my boo's house for Christmas dinner.I usually bring something. Last year I made green bean casserole and spinach salad.I make my spinach salad with special ingredients.Every Christmas,everyone wants me to make that spinach salad. Of course I will making that tomorrow. Actually I already made my dressing( take not the dressing os from scratch);) and I will be baking salmon as well to go with the turkey. here is my simple recipe for the whole bake salmon.
Whole Baked Salmon
4lb (1.8kg) fresh whole salmon
2oz butter (plus enough to butter the foil)
1 small onion, peeled and thinly sliced
3 bay leaves
few sprigs of fresh dill
4 tablespoons lemon juice
1/3 cup (80ml) dry white wine
salt and freshly milled black pepper
Preheat the oven to 130C/250F.
Wash the salmon under cold water and dry it using paper towel.
Lay a double sheet of kitchen foil on a large baking sheet. Butter the foil generously.
Place the salmon in the middle of the foil. Put half of the butter, the sliced onions, the bay leaves and dill sprigs inside the cavity of the fish and drizzle 2 tablespoons lemon juice over this.
Bend the foil up slightly around the fish to create a well and pour the white wine and remaining lemon juice all over.
Finally, smear the remaining butter over the surface of the salmon and season with salt & freshly milled black pepper.
Now bring the foil up and over the fish and seal loosely creating an airspace.
Bake the salmon in the center of the oven for 2½ hours.
Remove from the oven and open the foil to allow the salmon to cool. Once completely cold, reseal the foil and refrigerate.
This oven baked salmon recipe can be completed up to 24 hours in advance as long as it remains wrapped in the cooking foil and kept refrigerated.
Remove the chilled salmon from the refrigerator and place on a flat surface. Peel back the tin foil and carefully remove the skin. Now lift the whole salmon onto a serving platter and garnish with very thinly sliced cucumber, fresh lemon wedges and sprigs of dill.