Foil-poached salmon with herby mayo

Name: Foil-poached salmon with herby mayo
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 serving light olive oil, for greasing; 3 kgs whole gutted and scaled salmon with the head removed; 1 bunch dill; 1 shallot, halved and very thinly sliced; 5 Tbsps dry white wine, such as Sauvignon Blanc; 2 Tbsps snipped chive; 2 Tbsps chopped basil; 500 milliliters mayonnaise; 1 serving watercress, cucumber, herbs and lemon wedges, to serve

Foil-poached salmon with herby mayo takes roughly 1 hour and 50 minutes from beginning to end. This recipe serves 8. This recipe covers 45% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 984 calories, 75g of protein, and 72g of fat per serving. It works well as a main course. If you have chive, gutted and scaled salmon, wine, and a few other ingredients on hand, you can make it. 16 people found this recipe to be flavorful and satisfying. If you like this recipe, you might also like recipes such as Parcel-poached salmon with herby mayonnaise, Herby lamb burgers with beetroot mayo, and Salmon & herby potato coulibiacs.

Instructions

Heat oven to 150C/130C fan/ gas

Equipment you will use

Oven

Place a large piece of double-width foil on top of a large baking sheet and brush it with oil, then put the salmon in the centre. Tuck a few generous sprigs of dill and the shallots in the body cavity, then season.

Ingredients you will need

Shallot

Salmon

Dill

Cooking Oil

Equipment you will use

Baking Sheet

Aluminum Foil

Carefully bring up the sides of the foil to surround the fish, season well inside and out, then pour over the wine.

Ingredients you will need

Fish

Wine

Equipment you will use

Aluminum Foil

Seal the foil all the way round, but not too tightly on the fish you need to give it a bit of space within the parcel.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

Bake for 1 hr 30 mins.

Equipment you will use

Oven

Once the salmon has cooked, carefully unwrap the foil parcel and pull the dorsal fin on the spine of the fish. If the salmon is ready, it should come away very easily. Reseal the parcel and leave to cool it will carry on cooking a little more as it cools. If you are not sure that the salmon is cooked sufficiently, return it to the oven for 10 mins more.

Ingredients you will need

Salmon

Fish

Equipment you will use

Aluminum Foil

Oven

When cold, carefully peel away the skin from one side of the salmon. You may need to use a knife to get you started, but it should peel away easily after that. Leave the cooked dill and shallot in place, as you may damage the flesh of the salmon if you try to remove them.

Ingredients you will need

Shallot

Salmon

Dill

Equipment you will use

Knife

Use a knife to scrape off the brown fatty flesh. It tastes delicious but doesnt look as attractive as the pink flesh underneath. Carefully turn the salmon over onto a platter and remove the skin and brown flesh from the other side.

Ingredients you will need

Salmon

Equipment you will use

Knife

To serve, carefully remove the fillets from one side of the fish, leaving behind the bones. You will see that the fish has a natural divide of 2 long fillets on each side. Insert your knife along the centre and carefully ease off each fillet.

Ingredients you will need

Fish

Equipment you will use

Knife

Transfer the fillets to a platter, bone-side up.

Ingredients you will need

Bone

Lift up the central bone from the remaining whole fish it should come away in one piece and remove the aromatics. Ease the 2 remaining fillets apart and remove any pin bones. Reassemble the salmon on the platter. Stir the herbs into your mayonnaise and garnish the salmon with watercress, cucumber, herbs and lemon.

Ingredients you will need

Mayonnaise

Watercress

Fish

Cucumber

Salmon

Herbs

Lemon

Bone

Equipment

Ingredients

Servings:

1serving

light olive oil, for greasing 3kgs

whole gutted and scaled salmon with the head removed 1bunch

dill 1

shallot, halved and very thinly sliced 5Tbsps

dry white wine, such as Sauvignon Blanc 2Tbsps

snipped chive 2Tbsps

chopped basil 500milliliters

mayonnaise 1serving

watercress, cucumber, herbs and lemon wedges, to serve

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 Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.