Advertisement
Baked Salmon with Watercress Sauce
- Serves
Six to Eight
- Difficulty
Easy
Published 2016
Whole baked salmon is a classic dish served at any simcha buffet, be it Bar and Bat Mitzvah feasts, wedding parties or any festival celebration. Baking the salmon in foil produces a flesh rather like that of a poached fish but with the ease of baking. The sauce is green flecked, tangy and hollandaise-like, yet easy to whip up.
Ingredients
2–3 kg 4½–6¾ lb 3–5 spring
Method
Preheat the oven to . Rinse the salmon and lay it on a large piece of foil. Stuff the fish with the sliced spring onions and layer the lemon slices inside and around the fish, then sprinkle with plenty of salt and ground black pepper.180°C/350°F/Gas 4
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe