Whole Salmon - How to cook it?

sparrer

Hope this is the right place, did a search and couldn't see the answer...

I've just bought a whole salmon which is far too big for the oven, so the fishmonger cut it in half. It's cleaned, gutted, descaled, head and tail on. I plan to score it so the pink shows through the skin and serve it cold as the centrepiece of a buffet tomorrow, but not sure how I should go about it. Do I wrap it in foil, cook it on a wire rack over the pan, cook it open so the skin browns...what would you suggest please? TIA
S

maman

I'm told you can wrap salmon in foil and cook it in dishwasher. Seriously, it's supposed to work as well as a fish kettle. I can't give you details as I haven't actually done it myself. Hopefully someone will come along soon or maybe on google?

emilyka

I would make a loose parcel around it with tin foil and stuff the inside with lemon slices and season with salt and pepper inside and out. Stick in a slosh of white wine, seal up the parcel and cook for 10 minutes per 450g.

I did this for a cold buffet on boxing day and like you had to cut it in half so when it had cooled I took the skin off the top half of the salmon and laid thinly sliced cucumber over the top and garnished with parsley.

Em

emilyka

maman wrote: »

I'm told you can wrap salmon in foil and cook it in dishwasher. Seriously, it's supposed to work as well as a fish kettle. I can't give you details as I haven't actually done it myself. Hopefully someone will come along soon or maybe on google?

I had heard of it too although havent tried it due to not being too sure about how hygienic it would be. There's a recipe here: http://www.mydish.co.uk/recipe/1902/whole_salmon_steamed_in_a_dishwasher_by_nick_owen

maman

maman wrote: »

I'm told you can wrap salmon in foil and cook it in dishwasher. Seriously, it's supposed to work as well as a fish kettle. I can't give you details as I haven't actually done it myself. Hopefully someone will come along soon or maybe on google?

Plenty of advice on Google, sorry can't do links!

juliettet

My OH brings to the boil in water & white vinegar and leaves to cool in cooking liquid. (cover with foil).Does this for family parties always.

Pink.

Hi sparrer,

There's an earlier thread with some lovely sounding recipes that may help so I've added your thread to it to keep the ideas together.

Pink

floss2

I always poach in equal quantities of cold water & white wine, with a couple of bay leave, half a dozen peppercorns and half a lemon cut into wedges floating in it. Not sure on timing for a whole salmon, but I poach fillets by bringing this up to the boil and a very gentle simmer for 5 minutes.

meritaten

i leave the salmon whole, stuff the cavity with some lemon slices if i have them or just salt and black pepper. then place the fish on foil splash some dry white wine (or water if i have drank all the wine) place in a hot oven for 25 minutes and then turn off heat and leave for another ten to fifteen minutes. check the fish is cooked(have a look in the cavity at the thickest part and if its pink and opaque its done (if not leave in warm oven for another 5 to 10 minutes).

now if you cant eat it all at once - dont panic - it keeps for a couple of days in fridge or you can freeze it. just defrost it overnight in fridge and you wont know it wasnt cooked that day.
or you can use up leftovers by making salmon pate or mousse.

sparrer

Thanks everyone for the ideas, I'll give the alcohol a miss but will add s & p, lemon and butter then parcel loosely to cook. I don't have a dishwasher but do have a very good oven so if I cook it slowly hopefully it won't dry out.

I like the mousse idea, will suggest it to the people I'm doing the buffet for if there's any left over

Thanks again for all your help
S