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Whole Roasted Salmon With Preserved-Lemon, Caper, and Dill Sauce
Provided by: Chef Einat Admony
1 6-lb. whole salmon, scaled and gutted, gills removed
Salt and freshly ground black pepper
2 lemons, sliced thin
3 sprigs fresh thyme
3 sprigs fresh rosemary
3 bay leaves
3 garlic cloves, sliced
1/3 cup chopped dill
1/2 cup toasted pine nuts
1/2 cup currants
2 tbs. capers
3 tbs. chopped peel from preserved lemons
1/2 cup mild olive oil
1/4 cup lemon juice
InstructionsSalmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper towels. Place one or two cooling racks on top of a parchment- or aluminum-foil-lined baking sheet, and set the salmon on the rack. With a very sharp knife, make 6 to 8 diagonal slashes through the skin (about 1/2 inch deep) on each side. Season the fish inside and out with salt and pepper. Place the lemon slices, herbs, and garlic in the cavities.
Roast the salmon for 8 to 10 minutes per inch of thickness—so if the fish is 4 inches at its thickest, it should be roasted for 32 to 35 minutes (8 minutes per inch for medium, 10 for cooked through). The fish will continue to cook slightly for a few minutes after you remove it from the oven.
Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl, and mix until they are thoroughly combined.
Using the scoring marks as a guide, slice the salmon. Serve each piece drizzled with the sauce. (Published 2013)