Rubbed in rosemary and a little olive oil, this simple salmon recipe is so delicious. Make sure that none of the ingredients like: fresh rosemary, fresh dill, olive oil, lemon and yogurt.Before cooking the salmon, you’ll want to know how to clean and prepare it. Here you have some advice.
It is not necessary to scale or skin a salmon, but you will need to fin and gut it.
With the fish on its side, take the pointed end of a sharp fillet knife and at a slight angle, cut inward, all the way from head to tail on both sides of the dorsal fin. Be careful not to slice through the bone. Lift out the fin.
Do the same thing on the bottom side of the fish. Then cut circles around the fins on the sides to remove them.
With the fish on its side, slice the belly open from gills to anus and extract the innards, removing the kidney from alongside the spine. Clean up any residue with a cloth or paper towel.
Avoid washing the salmon until you’re ready to cook it because water breaks down the flesh, resulting in a loss of flavor.
Refrigerate or freeze until cooking time. Then quickly dip in cold salted water and immediately pat dry.
- 3 kg whole salmon
- 8 sprigs fresh rosemary
- extra virgin olive oil
- For the dill yogurt
- 500 g fat free natural yogurt
- 1 bunch fresh dill , chopped
- 1 lemon , juice and zest of
It’s better if you cook it on a wooden plank in a possibly outdoor wood-fired oven, but you can cook it in a large roasting tray in the oven as well.
Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don’t fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.)
Meanwhile, mix the yoghurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.
Note: This is an easy way of cooking whole salmon fillets. It’s simple to serve and just as good cold as it is hot. If you’re not sure how to prepare the fish, get your fishmonger to do it for you.
Recipe source: Jamie Oliver