Stuffed Whole Wild Salmon

Name: Stuffed Whole Wild Salmon
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps pure ancho chile powder; 1 smalls fennel bulb, cored and very thinly sliced; 6 garlic cloves, thinly sliced; 1 whole lemon, thinly sliced; 3 Tbsps extra-virgin olive oil, plus more for rubbing and serving; 1 whole orange, thinly sliced; 1 medium red onion, thinly sliced; 4 kilograms whole wild salmon, scaled and cleaned; 12 servings Salt and freshly ground pepper; 2 serrano chiles, thinly sliced crosswise

Stuffed Whole Wild Salmon

Stuffed Whole Wild Salmon might be just the main course you are searching for. This recipe makes 12 servings with 481 calories, 61g of protein, and 23g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have olive oil, onion, garlic cloves, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

In a large bowl, toss the garlic, chiles, onion, orange, lemon, fennel, 1 tablespoon of the chile powder and the 3 tablespoons of olive oil.

Ingredients you will need

Chili Powder

Olive Oil

Chili Pepper

Fennel

Garlic

Orange

Lemon

Onion

Equipment you will use

Bowl

Lay the salmon diagonally on a very large rimmed baking sheet. Season the cavity of the salmon with salt and pepper. Stuff the salmon with the tossed aromatics. Tie the salmon with kitchen string at 3-inch intervals. Rub the salmon all over with olive oil, season with salt and pepper and sprinkle with the remaining 1 tablespoon of chile powder. Wrap the head and tail with foil if they touch the side of the oven.

Ingredients you will need

Salt And Pepper

Chili Powder

Olive Oil

Salmon

Wrap

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Baking Sheet

Aluminum Foil

Oven

Roast the salmon on the bottom rack of the oven for about 1 hour, until just cooked through and an instant-read thermometer inserted into the thickest part registers 135 to 14

Ingredients you will need

Salmon

Equipment you will use

Kitchen Thermometer

Oven

Remove the salmon from the oven and preheat the broiler. Set the rack 6 inches from the heat source. Broil the salmon for about 3 minutes, until it is richly browned.

Ingredients you will need

Salmon

Equipment you will use

Oven

With 2 forks, carefully lift off the salmon skin from the top side and reserve. Lift the flesh from the top side of the salmon and transfer to a platter. Lift the skeletal bone from the salmon and discard. Carefully pour off the pan juices into a bowl.

Ingredients you will need

Salmon

Bone

Equipment you will use

Bowl

Frying Pan

Cut the second side of the salmon into sections and transfer to the platter. Discard the aromatics.

Ingredients you will need

Salmon

Serve the salmon with the pan juices, crispy skin and olive oil.

Ingredients you will need

Olive Oil

Salmon

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

2Tbsps

pure ancho chile powder 1smalls

fennel bulb, cored and very thinly sliced 6

garlic cloves, thinly sliced 1

whole lemon, thinly sliced 3Tbsps

extra-virgin olive oil, plus more for rubbing and serving 1

whole orange, thinly sliced 1medium

red onion, thinly sliced 4kilograms

whole wild salmon, scaled and cleaned 12servings

Salt and freshly ground pepper 2

serrano chiles, thinly sliced crosswise

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.