Foil-poached salmon with dill & avocado mayo

Foil-poached salmon with dill & avocado mayo

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 2 hrs Plus cooling

Skill level

Easy

Servings

Serves 10

A whole poached salmon makes a buffet centrepiece with wow-factor - we've got ideas for using up the leftovers too

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
612
protein
45g
carbs
2g
fat
47g
saturates
8g
fibre
2g
sugar
1g
salt
0.49g

Ingredients

  • 3½ kg whole salmon (ask your fishmonger to clean and gut it)
  • olive oil, for greasing
  • 1 small onion, very thinly sliced
  • 4 bay leaves
  • 20g pack dill
  • 6 tbsp dry white wine
  • 3 ripe avocados, preferably Hass
  • 200ml mayonnaise
  • zest and juice 1 large lemon
  • ½ cucumber, peeled, deseeded and diced

To serve

  • bunch watercress, lemon wedges, thick cucumber slices, fresh dill (optional)

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Method

  1. Heat oven to 150C/fan 130C/gas 2. Put the salmon on a large sheet of oiled extra-wide foil (this will stop it from sticking later). Put the onion, bay leaves and half the dill in the body cavity, spoon over the wine, season with salt and black pepper, then loosely bring the foil round the salmon and seal well to make a parcel. Lift onto a baking tray, then bake for 2 hrs. Take from the oven, then leave to cool for about 10 mins, still in its parcel.
  2. Meanwhile, whizz the flesh from the avocados (with a hand blender or in a food processor) with the mayo, lemon juice, zest and seasoning. Tip into a bowl. Chop the remaining dill, stir in with the cucumber, then transfer to a serving bowl. Chill for up to 3 hrs.
  3. Unwrap the salmon, then strip away the skin and fins. Personally, I don’t take the skin from the bottom of the fish if I am serving the salmon warm, as you risk breaking the fish up as you turn it over. It is more robust when it is cold, so in this case remove the skin from both sides. You can leave the head on or take off at this stage. Carefully lift onto a platter, then garnish with watercress, cucumber, lemon wedges and dill, if using.
  4. To serve, remove the fish in chunky fillets. When all the fish has gone from the top fillet, remove the onion and herb flavouring, pull away the bones, then remove portions of the bottom fillet, leaving the skin behind. Eat with the avocado mayo, warm buttery new potatoes, and salads or green beans.

Recipe from Good Food magazine, April 2009

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Comments

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mskatered99's picture
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Gorgeous, yes the side underneath was even tastier, made some lovely sandwiches the next day too.

mskatered99's picture
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Very simple and tasty, the juices made the under side very tasty! looked the business!!

am3139's picture

Please could you give instructions for saving recipes to menus in the binder.

louisedickson's picture
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Very easy way to cook salmon especially if cooking for a large number. The avocado mayonnaise tasted and looked beautiful but the quantities are far too generous we were using up the remainder for several days - it makes a great dip with crudities.

bexpow's picture
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really nice dish made it for a new years eve wow factor dish

pipper's picture

If I cook a whole salmon the day before and serve it cold about 6pm the next day what is the best way to store this and keep it fresh
many thanks

juneshadow's picture

I substituted avocado (dont like) for butternut squash lovely.

timaldiss's picture

Yes please for the left over tips...

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