| | | Stuffed Whole Wild Salmon Serving Size: 12 (To make salmon sandwiches, below, reserve 1 1/4 pounds of salmon.)
Note: The stuffed and tied salmon can be refrigerated overnight. Ingredients 6 garlic cloves, thinly sliced
2 serrano chiles, thinly sliced crosswise
1 medium red onion, thinly sliced
1 whole orange, thinly sliced
1 whole lemon, thinly sliced
½ small fennel bulb, cored and very thinly sliced
2 tablespoons pure ancho chili powder
3 tablespoons extra-virgin olive oil, plus more for rubbing and serving
One 8-9 pound whole wild salmon, scaled and cleaned
Salt and freshly ground pepper
Directions -
Preheat the oven to 425°F. -
In a large bowl, toss the garlic, chiles, onion, orange, lemon, fennel, 1 tablespoon of the chili powder and the 3 tablespoons of olive oil. -
Lay the salmon diagonally on a very large rimmed baking sheet. -
Season the cavity of the salmon with salt and pepper. Stuff the salmon with the tossed aromatics. -
Tie the salmon with the kitchen string at 3-inch intervals. Rub the salmon all over with olive oil, season with salt and pepper and sprinkle with the remaining 1 tablespoon of chili powder. -
Wrap the head and tail with the foil if they touch the side of the oven. -
Roast the salmon on the bottom rack of the oven for about 1 hour, until just cooked through and an instant-read thermometer inserted into the thickest part registers 135° to 140°F. -
Remove the salmon from the oven and preheat the broiler. Set the rack 6 inches from the heat source. Broil the salmon for about 3 minutes, until it is richly browned. -
With 2 forks, carefully lift off the salmon skin from the top side and reserve. Lift the flesh from the top side of the salmon and transfer to a platter. Lift the skeletal bone from the salmon and discard. Carefully pour off the pan juices into a bowl. -
Cut the second side of the salmon into sections and transfer to the platter. Discard the aromatics. Serve the salmon with the pan juices, crispy skin and olive oil.
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