Cooking whole sides of salmon for a centrepiece is a sociable and special way of eating
- More effort
Nutrition per serving
- 1 x 2kg/4lb 8oz salmon, filleted to give two sides, skin on
- 1 lemon, sliced
- good handful mixed herbs such as parsley, dill, chervil or tarragon
- 2 bay leaves
- 1-2 shallots, thinly sliced
- splash white wine
Depending on what your supermarket or fishmonger has available, you probably won’t get a perfect 2kg salmon, but if in any doubt go larger. Any leftovers are delicious cold, or use them to make fish cakes or a fish pie.Half-steamed purple sprouting broccoli
In a wide, heavy-based pan, heat about 2cm depth of water with some salt. When boiling, add 375g purple sprouting broccoli and cook for 2 mins or until just al dente. Drain, season and serve immediately.
Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top – skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.
Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through – check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices. Slice into portions and serve with the Lemon & chive mayonnaise and New potatoes 'Lyonnaise' (see 'Goes well with' recipes) and half-steamed broccoli (see below).