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Ingredients
- juice and grated rind of 2 limes
- 4 Tbsp. minced fresh dill
- 1 x salt and freshly grnd black pepper
- 25 gm butter
- 1 lrg onion finely minced
- 450 gm fresh baby spinach freshly grated nutmeg sauce:
- 1 x 425g tin of lobster or possibly crab bisque
- 1 x juice of 1 small lemon
- 4 Tbsp. pouring double cream
- 1 Tbsp. minced fresh dill
Directions
- Put the salmon fillets into a large shallow nonmetallic dish.
- Pour over the lime juice grated rind and the minced dill.
- Season cover and marinate in the fridge overnight.
- Heat the butter in a large nonstick frying pan on the boiling plate add in the onion and cook for a few min.
- Cover and transfer to the floor of the simmering oven till almost transparent about 15 min.
- Return to the boiling plate and add in the spinach (it looks too much at first but will cook down a lot).
- Stir continuously till all the moisture has evaporated.
- Season with salt pepper and freshly grated nutmeg.
- Allow the filling to cold.
- Well butter a large sheet of foil and lay the skinned salmon fillet skinned side down on the foil.
- Season the fish and spread the spinach mix proportionately over the surface.
- Put the second side of salmon skin side down on a chopping board.
- Cut through the flesh but not through the skin into ten to twelve portions allowing larger portions at the tail and smaller portions as the salmon widens.
- Season the fish and place it cut side down skin side up on to the spinach.
- Lift the foil over and secure tightly at the ends and side.
- The salmon is now loosely wrapped in a sccurr parcel like a giant cornish pasty. Leave in the fridge till required.
- Put on a baking sheet skin side upwards and slide on the the grid shelf on the floor of the roasting oven for 30 min turning the baking sheet round once during this time.
- To test for doneness carefully open the foil and check which the salmon has changed to an opaque pink.
- It will then be done.
- When ready to serve lift the salmon from the foil on to a long plate and carefully peel the skin off the top.
- Dust with minced parsley.
- The salmon will easily cut into neat slices.
- For the sauce heat the can of bisque on the boiling plate stir in the lemon juice and cream and bring up to boiling point. Season with salt pepper and minced dill. Serve with the salmon.
- This is a very easy way to prepare a whole salmon and its a very stylish presentation too. The sauce is very simple yet delicious. A good fishmonger or possibly fish department in a supermarket will happily fillet and skin one side of the fish.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 2 servings | |
| Calories 365 | |
| Calories from Fat 108 | 30% |
| Total Fat 12.25g | 15% |
| Saturated Fat 6.86g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 229mg | 76% |
| Sodium 709mg | 30% |
| Potassium 791mg | 23% |
| Total Carbs 21.46g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 16.36g | 11% |
| Protein 41.18g | 66% |
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