Slow-Roasted Winter Citrus Whole Salmon

Name: Slow-Roasted Winter Citrus Whole Salmon
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 12
Ingredients: 2 kg whole salmon; 400 ml olive oil; 3 clementines; 2 limes; 1 red grapefruit; 1 tbsp dried marjoram; 1 shallot; 1 lemon juice; 1 red chilli; 1 tbsp capers; 1 handful fresh parsley; 1 handful fresh dill

An elegant and vibrant centerpiece featuring a whole salmon slow-roasted to tender perfection with grapefruit, clementines, and lime. Finished with a zesty herb and chili salsa, this dish is as beautiful as it is delicious.

Servings12 Portions

Prep Time25 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

whole salmon
2 kg
olive oil
400 ml
clementines
3
limes
2
red grapefruit
1
dried marjoram
1 tbsp
shallot
1
lemon juice
1
red chilli
1
capers
1 tbsp
fresh parsley
1 handful
fresh dill
1 handful

Step-by-Step Instructions

Preheat your oven to 150°C (130°C fan/gas 2). In a small bowl, whisk together the zest and juice of two clementines and one lime with the olive oil and dried marjoram to create a fragrant citrus oil.

Place the whole salmon in a large baking dish that fits it snugly. Season the fish generously with salt and pepper inside and out. Stuff the cavity with the grapefruit slices and the remaining sliced clementine and lime.

Pour the prepared citrus oil mixture over the salmon. Cover the dish tightly with foil and roast for 45–50 minutes, or until the salmon is tender and just cooked through.

While the salmon is roasting, prepare the salsa by combining the chopped red chili, capers, parsley, dill, and shallot with the lemon juice. Season with salt and pepper to taste.

To serve, move the salmon to a large board. Carefully peel away and discard the top layer of skin. Flake the meat into large chunks onto a serving platter, removing as many bones as possible. Flip the fish and repeat. Drizzle with the fragrant pan oils and scatter the salsa over the top.