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An easy technique to bake a whole salmon so that it’s tender and moist, and a zesty tartar sauce to go with it.
Preheat oven to 400°F.
Cut the head and tail from the salmon and rinse and pat it dry with a paper towel.
Pull 2 large pieces of heavy duty foil from the roll. They should each be about 8 inches (20cm) longer than your trimmed salmon. Lay them, one on top of the other, onto a cookie sheet. Lay 3 sprays of lovage lengthwise in the center of the foil pieces.
Lay your salmon lengthwise on top of them and season it inside and out with salt and pepper. Slice the lime and lay half of the slices along the inside cavity of the fish.
Stuff 1 or 2 sprays of lovage into the cavity on top of the lime slices. Lay a row of lime slices on top of the salmon and cover the fish with 2 or 3 more sprays of lovage, so that you have the herbs underneath, inside, and on top of the fish.
Bring both long sides of the foil together over the salmon and herbs, and roll them down together in ½ inch (1cm) folds until they get close to the fish. Roll in both ends of the foil to make a tidy package, tightly enclosing the whole salmon.
Place it into the oven on its cookie sheet and bake for about 40 minutes, checking near the end to see if it’s done. A smaller fish will take less time, a larger one will need more time (and maybe your oven runs hotter or cooler than mine, so the time is variable).
Serve with herb tartar sauce to slather over the fish. To make the sauce, stir all the sauce ingredients together in a small bowl.
To serve the salmon, remove the meat from the top side, starting at the tail and sliding a spatula under the meat above the backbones. Once you’ve removed the meat off the top side, pull up the backbone, starting at the tail, then you can serve the meat from the bottom half of the salmon.
Flavorful, spicy blackened salmon tacos topped with fresh avocado corn salsa and tangy cilantro ranch dressing made with Greek yogurt. A delicious way to enjoy salmon.
Shrimp (“camarones” in Spanish) are one of my favorite foods to cook. This easy to make relleno sauce complements the shrimp well and goes great with a Lowcountry favorite—rice! The ingredients are items found in most pantries so give this a whirl for a little “South of The Border” flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!