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***Whole baked salmon with cucumber relish
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1 whole salmon, scaled and gutted, about 2.5kg
1 lemon, thickly sliced
25g butter, softened
150ml dry white wine
2 x 25g packs fresh mint, chopped
1 x 20g pack fresh dill, chopped
½ pack salad onions, thinly sliced
3 tbsp Thai sweet chilli sauce
1 tbsp white wine vinegar
Finely grated zest and juice of 1 lime
1. Preheat the oven to 220°C, gas mark 7. If you wish, remove and discard the head, then wash the salmon inside and out with cold water and pat dry with kitchen paper. Fill the cavity with the lemon slices, then season generously all over.
2. Cut a double thickness of foil 1½ times longer than the salmon. Spread butter generously over one side. Place the fish in the centre of the foil, then bring up the sides around the salmon to form a tent. Pour over the wine, then fold over all the foil edges to seal tightly. Transfer to a large roasting tin or tray, curving it in to fit if necessary.
3. Calculate the cooking time, allowing 10 minutes per 450g, plus 10 minutes. (For salmon less (more??) than 2.5kg, allow 15 minutes per 450g, plus 15 minutes). Bake for the required time, then leave in the foil until just warm.
4. Place the mint and dill in a large bowl with the salad onions. Cut the cucumber in half lengthways, then slice into very thin crescents. Add to the herbs. Mix the chilli sauce and white wine vinegar together with the lime juice and zest. Pour over the cucumber mixture and toss gently until well combined.
4. To serve, discard the foil and carefully remove all the skin from the fish, leaving the tail intact. Serve warm or cold, topped with the cucumber relish.
Typical values per serving:
This recipe was first published in August 2013.