Recipes
Zesty baked whole salmon
This impressive main is filled with five types of citrus fruit to complement the rich fish
This impressive main is filled with five types of citrus fruit to complement the rich fish
(10 votes)
Cook: 1 Hour 30 Mins
Serves: 16
Nutritional Information
Each 197g serving contains
Energy
3119kj
378kcal
3119kj
378kcal
19%
Fat
25.6g
25.6g
High
37%
37%
Saturates
4.5g
4.5g
Med
23%
23%
Sugars
2.6g
2.6g
Low
3%
3%
Salt
0.18g
0.18g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1583kj/378kcal
Typical energy values per 100g:
1583kj/378kcal
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
Juice of ½ lemon
Juice ½ lime
3tbsp rapeseed oil
1 shallot, finely chopped
1tsp honey
Method
1
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.
2
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.
3
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.
4
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.
5
To make the dressing, combine lemon juice, lime juice, rapeseed oil, shallot and honey. Whisk together until well combined.
6
To serve, drizzle the dressing over the salmon and garnish with sprigs of watercress.