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
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.
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.
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
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.
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.
Cut the second side of the salmon into sections and transfer to the platter. Discard the aromatics.
Serve the salmon with the pan juices, crispy skin and olive oil.
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.
Hindsight Wines Chardonnay
Our 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.