Foil-poached salmon with dill & avocado mayo

Name: Foil-poached salmon with dill & avocado mayo
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 4 kgs whole salmon (ask your fishmonger to clean and gut it); 1 serving olive oil, for greasing; 1 small onion, very thinly sliced; 4 bay leaves; 20 grams pack dill; 6 Tbsps dry white wine; 3 ripe avocados, preferably Hass; 200 milliliters mayonnaise; 1 large zest and juice lemon; 1 cucumber, peeled, deseeded and diced

Foil-poached salmon with dill & avocado mayo requires approximately 2 hours and 20 minutes from start to finish. This gluten free, dairy free, and pescatarian recipe serves 10. One serving contains 755 calories, 71g of protein, and 47g of fat. 182 people found this recipe to be scrumptious and satisfying. If you have pack dill, avocados, wine, and a few other ingredients on hand, you can make it. It works well as a main course.

Instructions

Heat oven to 150C/fan 130C/gas

Equipment you will use

Oven

Put the salmon on a large sheet of oiled extra-wide foil (this will stop it from sticking later).

Ingredients you will need

Salmon

Equipment you will use

Aluminum Foil

Put the onion, bay leaves and half the dill in the body cavity, spoon over the wine, season with salt and black pepper, then loosely bring the foil round the salmon and seal well to make a parcel. Lift onto a baking tray, then bake for 2 hrs. Take from the oven, then leave to cool for about 10 mins, still in its parcel.

Ingredients you will need

Salt And Pepper

Bay Leaves

Salmon

Onion

Dill

Wine

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Meanwhile, whizz the flesh from the avocados (with a hand blender or in a food processor) with the mayo, lemon juice, zest and seasoning. Tip into a bowl. Chop the remaining dill, stir in with the cucumber, then transfer to a serving bowl. Chill for up to 3 hrs.

Ingredients you will need

Lemon Juice

Seasoning

Avocado

Cucumber

Dill

Mayonnaise

Equipment you will use

Food Processor

Immersion Blender

Bowl

Unwrap the salmon, then strip away the skin and fins. Personally, I dont take the skin from the bottom of the fish if I am serving the salmon warm, as you risk breaking the fish up as you turn it over. It is more robust when it is cold, so in this case remove the skin from both sides. You can leave the head on or take off at this stage. Carefully lift onto a platter, then garnish with watercress, cucumber, lemon wedges and dill, if using.

Ingredients you will need

Lemon Wedge

Watercress

Cucumber

Salmon

Dill

Fish

To serve, remove the fish in chunky fillets. When all the fish has gone from the top fillet, remove the onion and herb flavouring, pull away the bones, then remove portions of the bottom fillet, leaving the skin behind. Eat with the avocado mayo, warm buttery new potatoes, and salads or green beans.

Ingredients you will need

New Potato

Green Beans

Avocado

Onion

Fish

Mayonnaise

Equipment

Ingredients

Servings:

4kgs

whole salmon (ask your fishmonger to clean and gut it)1serving

olive oil, for greasing 1small

onion, very thinly sliced 4

bay leaves 20grams

pack dill 6Tbsps

dry white wine 3

ripe avocados, preferably Hass 200milliliters

mayonnaise 1large

zest and juice lemon 1

cucumber, peeled, deseeded and diced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.