Baby salmon

[helenas]

My Weber is out of reach in the snow. Seems like oven roasting/baking as a good idea, but how? I never tried to prepare the whole fish of this size. Temperature? Time? Stuffing?

Advice, please.

[helenas]

Anyone?

[Jinmyo]

Helena, how baby is baby?

[helenas]

About 12-15 inches.

[pixelchef]

I'd go with en papillote.

Just lay a sheet of foil down with a sheet of parchment over top of the foil.

I'd stuff the fish with a mixture of fennel, roasted red pepper, chopped parsley, minced garlic, lemon zest, olive oil and a splash of Pernod. Drizzle olive oil over the top, season with coarse sald and fresh-cracked pepper, and bake for about 15 minutes at 425 or until the fennel is soft.

Should be nice!

[Jinmyo]

Pixelchef's idea is great.

However, for me the skin is the point of salmon. That and the fat just underneath.

I'd rub the skin with salt and EVOO, sear it in and bung it in the oven for about ten minutes at 450. I'd stuff it with scallions, ginger, lemon, chile and mango.

Serve with gohan (Japanese white rice) so you can scoop up rice with pieces of the skin, plenty of gomasio (sesame salt). Spinach maki (blanched spinach rolled in napa cabbage leaves, sliced into two inch rolls) with chile oil and ponzu. Shitake braised in sake. Miso shiru. Gari (pickled ginger) and takuan (pickled daikon).