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garlic Serrano chiles red onion orange lemon fennel bulb chile powder extra-virgin olive oil wild salmon salt
Viewed: 47 - Published at: 7 years agoIngredients
- 6 garlic cloves, thinly sliced
- 2 serrano chiles, thinly sliced crosswise
- 1 medium red onion, thinly sliced
- 1 whole orange, thinly sliced
- 1 whole lemon, thinly sliced
- 1/2 small fennel bulb, cored and very thinly sliced
- 2 tablespoons pure ancho chile powder
- 3 tablespoons extra-virgin olive oil, plus more for rubbing and serving
- One 8- to 9-pound whole wild salmon, scaled and cleaned
- Salt and freshly ground pepper
Method
- Preheat the oven to 425.
- In a large bowl, toss the garlic, chiles, onion, orange, lemon, fennel, 1 tablespoon of the chile powder and the 3 tablespoons of olive oil.
- Lay the salmon diagonally on a very large rimmed baking sheet.
- Season the cavity of the salmon with salt and pepper.
- Stuff the salmon with the tossed aromatics.
- Tie the salmon with kitchen string at 3-inch intervals.
- Rub the salmon all over with olive oil, season with salt and pepper and sprinkle with the remaining 1 tablespoon of chile powder.
- Wrap the head and tail with foil if they touch the side of the oven.
- Roast the salmon on the bottom rack of the oven for about 1 hour, until just cooked through and an instant-read thermometer inserted into the thickest part registers 135 to 140.
- Remove the salmon from the oven and preheat the broiler.
- Set the rack 6 inches from the heat source.
- Broil the salmon for about 3 minutes, until it is richly browned.
- With 2 forks, carefully lift off the salmon skin from the top side and reserve.
- Lift the flesh from the top side of the salmon and transfer to a platter.
- Lift the skeletal bone from the salmon and discard.
- Carefully pour off the pan juices into a bowl.
- Cut the second side of the salmon into sections and transfer to the platter.
- Discard the aromatics.
- Serve the salmon with the pan juices, crispy skin and olive oil.
