Royal Recipes: Queen's birthday venison cooked by chef
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Salmon is a versatile ingredient which features in many dishes. People can have it raw or in the oven, both of which make quick dinner options. But one of the most satisfying ways to enjoy salmon is by roasting it.
How to cook a whole salmon
People can cook salmon in several different ways, by baking, grilling or pan-frying.
Roast salmon, however, gives the fish time to mature in the oven and absorb a range of favours.
The following recipe from BBC Good Food returns a herb-laden roast salmon dish with a dash of zest.
One 2kg skin-on salmon filleted at two sides
One sliced lemon
Mixed herbs, including parsley, tarragon or dill
Two bay leaves
One to two thinly sliced shallots
Turn the oven on at 200C and sit one fillet with the flesh facing up on a layer of foil or parchment.
Then, place the lemon slices, shallots, herbs and seasoning and place the other fillet flesh down on top.
Tie the sandwiched salmon in three places, our a splash of wine on top, and seal it.
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Place the packaged salmon on a baking sheet before putting it in the oven.
The salmon will take roughly 50 minutes to an hour to cook through.
Salmon flesh flakes when prodded with a knife if it is well-cooked.
Cooks should serve the salmon on a plate covered with foil or parchment.
Can you use cooked salmon for leftovers?
As with chicken, roast salmon also produces tasty and versatile leftovers and will keep in the fridge for three days.
The fish works perfectly well in a fishcake and shredded in pasta.
Experimental cooks can even whip up a salmon-based dip for crisps and crackers.
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