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Categories:Viewed: 105 - Published at: 5 years ago
Ingredients
- One 4-pound Atlantic salmon, scaled, gutted, and cleaned (gills removed), 2 1/2 inches at thickest point, head and tail on, interior cavity well washed to remove any blood
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons kosher salt
- Freshly ground black pepper
- 3 large bunches dill
- 1/2 to 3/4 cup white wine
- 1 tablespoon dill seeds
Method
- Remove the fish from the refrigerator.
- With a large kitchen knife, starting just behind the bones around the head, cut three parallel diagonal slashes into each side of the fish, almost down to the center bone.
- Place the fish on a diagonal in an 18-x-13-x-2-inch roasting pan.
- If part of the fish head and/or tail hangs over the corners, that is fine.
- Rub the olive oil and lemon juice into both sides of the fish, including the slashes, and into the interior.
- Sprinkle both sides with salt and pepper to taste.
- Cram 2 bunches of dill into the cavity of the fish.
- Chop the top fronds of the remainder and set aside.
- It will take about 1 hour for the marinating fish to come to room temperature.
- About 20 minutes before cooking the fish, heat the oven to 500F with a rack in the center.
- Roast the fish for 25 minutes (2 1/2 inches = 25 minutes).
- Using two very large spatulas, move the fish to a serving platter.
- Put the roasting pan on top of the stove and add the white wine, chopped dill, and dill seeds.
- Bring the contents to a boil while scraping the bottom vigorously with a wooden spoon.
- Let reduce by half.
- Use this liquid as a sauce.
