This mostly make-ahead baked salmon is an easy and elegant way to feed a crowd

Name: This mostly make-ahead baked salmon is an easy and elegant way to feed a crowd
Cook time: 1 h
Yield: 8-10
Cuisine: Modern Australian
Ingredients: 1 side of large salmon (about 1.5kg), skin on, bones removed; fine sea salt and freshly ground black pepper; 2½ tbsp Dijon or grain mustard; watercress, to serve

Helen Goh

November 29, 2024

Serve the fish warm or cold, with the dill and caper sauce.William Meppem

Time:30 mins - 1 hourServes:8-10

A whole side of salmon, baked and served warm or cold on a bed of watercress, is an easy and elegant way to feed many people. There are herbs to be picked for the flavourful crumb coating, but a food processor brings all the ingredients together very efficiently. Both the crumb crust and the dill and caper sauce can be made up to 2 days ahead.

Ingredients

1 side of large salmon (about 1.5kg), skin on, bones removed
fine sea salt and freshly ground black pepper
2½ tbsp Dijon or grain mustard
watercress, to serve

For the crumb crust

20g picked parsley leaves
20g picked dill fronds
2 long, mild, red chillies, halved, deseeded and sliced
2 garlic cloves, crushed
finely grated zest of 2 lemons
50g lightly toasted pine nuts
60g panko breadcrumbs
1 tsp fine sea salt
2 tbsp extra virgin olive oil
1 tbsp lemon juice

For the dill and caper sauce

240g creme fraiche
2 tbsp Dijon or grain mustard
2 tbsp drained capers, finely chopped
1½ tbsp lemon juice
15g picked dill fronds, finely chopped
1 tbsp maple syrup
¼ tsp fine sea salt
freshly ground black pepper

Method

Step 1
To make the crumb crust, place the parsley and dill in the food processor and process until finely chopped. Add the sliced chillies, crushed garlic, lemon zest, pine nuts, breadcrumbs and salt, then pulse until finely chopped and the mixture is combined. Tip the herbed crumbs into a mixing bowl, add the olive oil and lemon juice, stir to moisten and combine.
Step 2
Preheat the oven to 185C fan-forced (205C conventional). Line a large oven tray with baking paper.
Step 3
Place the salmon, skin-side down, on the lined baking tray. Sprinkle lightly with salt and freshly ground pepper, then spread the mustard evenly over the salmon using a pastry brush or small spatula. Now, using your hands, scatter the crumbs in a light and even layer over the salmon (you may not need all of the mixture) and press lightly so that the crumbs stick.
Step 4
Place in the preheated oven and cook until the fish is firm but still moist and slightly translucent in the centre (about 20 minutes). If using a probe thermometer, the internal temperature should register about 60C at the thickest part of the salmon.
Step 5
Meanwhile, make the sauce by stirring all the ingredients together in a mixing bowl. Keep refrigerated and when ready to serve the fish, transfer the sauce into a serving bowl.
Step 6
When the salmon is cooked, remove the tray from the oven and allow the fish to cool a little. Meanwhile, scatter watercress around a long oval platter. Run a spatula under the fish to release any parts that have become stuck to the baking paper and carefully transfer the fish onto the platter (you might want to enlist a second pair of hands here). A couple of long spatulas or the thin metal base of a cake tin is useful for a smooth transfer.
Step 7
Serve the salmon at room temperature or cold, passing the bowl of dill and caper sauce around.