Cold Baked Salmon With Green Mayonnaise

Name: Cold Baked Salmon With Green Mayonnaise
Total time: 1 h
Yield: 10 to 12 servings
Ingredients: 1 whole salmon, scaled, with head on, about 5 to 6 pounds; 1 onion, sliced; 1 lemon, cut in half; 6 sticks rosemary; Coarse salt and freshly ground pepper to taste; 3 tablespoons olive oil

By Moira Hodgson

Total Time: 1 hour
Rating: 4(13)
Comments: Read comments

Featured in: FOOD; Complementing Salmon, Baked or in Cakes

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Ingredients

Yield:10 to 12 servings

1whole salmon, scaled, with head on, about 5 to 6 pounds
1onion, sliced
1lemon, cut in half
6sticks rosemary
Coarse salt and freshly ground pepper to taste
3tablespoons olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 375 degrees.
Step 2
Place the salmon on a roasting pan, on a piece of foil if the pan is too short for the fish. Place slices of onion inside the cavity and squeeze the lemon inside and over the top. Place two to three whole sticks of rosemary inside the cavity and sprinkle the leaves from the remaining sticks on top. Season with salt and pepper and brush the fish with olive oil.
Step 3
Cover the salmon lightly with foil, turning up the ends of the piece underneath so that the juices do not run out while it is cooking. Roast for 30 minutes, then remove the foil. Roast for 15 to 20 more minutes or until the salmon is cooked (test by inserting a knife into the flesh to check; it is better to undercook than overcook salmon. When overcooked it becomes dry).
Step 4
Place the salmon on a serving platter. It can be served hot or cold. If serving the salmon hot, decorate it with lime or lemon slices and sprinkle it with chives. Serve it immediately. If serving it cold, allow the salmon to cool to room temperature (you can refrigerate it overnight or serve on the day a few hours after it has been cooked, without refrigerating it). Remove the skin from the top side of the salmon. Decorate the fish with slices of lime and lemon and chopped chives.

Tip

Served cold, this is good with green mayonnaise. For hot salmon, pour the cooking juices from the pan into a saucepan and reduce them with one cup of dry white wine. Swirl in three to four tablespoons butter over low heat to thicken, season to taste with salt and pepper and stir in a few leaves of fresh tarragon.