Description
2010 marked the largest fraser river salmon run since 1913. more than 25 million fish. of course, i ran down to the wharf to get one... a fresh 8 lb, line-caught fish from within a couple of kilometers of the wharf where i bought it. the only way to serve the king of fish when it is so beautiful and fresh is whole. this is a recipe for sockeye, but you can use any salmon. any fish, probably...
Ingredients
| olive oil (splash all over) | ||
| salt (sprinkle all over) | ||
| pepper (sprinkle all over) | ||
| herbs or lemon (chop and stuff in belly) | ||
| 4 | pn | whole wild sockeye (4) |
Notes
this is great with a gewurztraminer or nice fruity reisling. don't be afraid of red wine, if you prefer! and remember to thank the fish...
Instructions
preheat oven to 375F. *remember, prep time does not include preheating, and that depends on your oven!
if you don't have a pan large enough (this fish probably has to fit in to your oven diagonally) just use 3-ply aluminum foil, big enough to hold the fish, and place it on a baking sheet. salt and pepper the fish and rub it with olive oil. stuff it with herbs of your choice, (fresh currants would probably be nice, too...) or lemon or nothing! bake for 45 minutes or so, until internal temperature hits around 130F. take out and cool for 10 minutes or so. put it on a plate and serve, hot or warm or cold. garnish with fresh lemon, currants, parsley. all you taste is fish!
