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Image 1 of 1
Image 1 of 1
A whole side of salmon, ready to roast. It's an easy, impressive centrepiece for Christmas Eve or the Boxing Day table, feeds a crowd with almost no effort, and any leftovers are brilliant cold.
How to cook
En papillote: lay the salmon on baking paper, season, and top with parsley, thyme, garlic and butter.
Cover with a second sheet and fold the edges together tightly, leaving one small gap. Pour in a splash of white wine, then seal it.
Bake at 200°C for 15 to 20 minutes, until the flesh is just opaque. The juices left in the parcel make a ready-made sauce.
For a showstopper, try a salt bake. Whip egg whites with salt until frothy, spread some on a tray, lay the salmon on top and cover it completely. Bake until the crust is hard, then crack it open at the table.
Whichever way you cook it, don't overcook it.
A whole side of salmon, ready to roast. It's an easy, impressive centrepiece for Christmas Eve or the Boxing Day table, feeds a crowd with almost no effort, and any leftovers are brilliant cold.
How to cook
En papillote: lay the salmon on baking paper, season, and top with parsley, thyme, garlic and butter.
Cover with a second sheet and fold the edges together tightly, leaving one small gap. Pour in a splash of white wine, then seal it.
Bake at 200°C for 15 to 20 minutes, until the flesh is just opaque. The juices left in the parcel make a ready-made sauce.
For a showstopper, try a salt bake. Whip egg whites with salt until frothy, spread some on a tray, lay the salmon on top and cover it completely. Bake until the crust is hard, then crack it open at the table.
Whichever way you cook it, don't overcook it.