wild salmon

Ingredients for 2 servings:

• 1 salmon (frozen wild salmon), approx. 1.6 kg, without head, ready to cook
• 1 lemon(s), juice
• salt and pepper
• Dill, dried or fresh
• Parsley, dried or fresh
• Olive oil or margarine

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours

gluten-free, egg-free, dairy-free

Thaw the wild salmon, rinse under cold water, and use a sharp knife to cut off all the fins except the tail, which you’ll still need. Rinse thoroughly inside and out again, dry, and brush both inside and out with freshly squeezed lemon juice, as well as with pepper and plenty of salt (don’t be too sparing). Sprinkle the inside with dill and parsley. A sheet of aluminum foil should extend a good 10 cm on both sides. Now brush it well with olive oil (Tip: If someone wants to eat the skin, please coat the aluminum foil with margarine). Place the fish on top, pressing all sides of the foil inwards onto the fish, creating a sort of “pan.” Now brush another sheet of aluminum foil of the same size with oil or margarine. Place the salmon on top and press it down, wrapping it around the edges as a precaution. Place the salmon on a wire rack in the cold oven, and place the drip tray right at the bottom in case anything spills. Bake at approximately 180°C – 190°C (convection oven) for about 70 minutes. About 15 minutes before the end of the baking time, the fish will slowly start to smell, so don’t let that put you off. After the baking time, unwrap the fish and remove the skin. The fish meat can then be easily removed from the top side down to the carcass. Lift off the bottom half (belly side) about 5-10 cm at a time, turn it over, and use the tines of a fork to pull the fish meat along the flesh to easily remove the long bones. Grab the fish by the tail, lift it up, press down on the fish with a fork or knife (hold firmly), and slowly remove the tail and carcass down to the head. Remove the long bones from the belly side again with a fork, then slowly eat your way down to the skin. The fish is very juicy; you can serve it with boiled potatoes and/or a green salad if you must. There were two of us, and we had no trouble devouring the fish. My own recipe