Hairstyle tutorials to help you step away from the box dye
Hairstyle tutorials to help you step away from the box dye

Megan Burns

The trailer has arrived for the must-see true crime documentary on Sophie Toscan du Plantier
The trailer has arrived for the must-see true crime documentary on Sophie Toscan du Plantier

Jennifer McShane

What to eat this week: Beef with green chilli, soy, black sesame and soba
What to eat this week: Beef with green chilli, soy, black sesame and soba

Lauren Heskin

This modern Sligo farmhouse with a dreamy home office chalet and a treehouse is for sale for €245,000
This modern Sligo farmhouse with a dreamy home office chalet and a treehouse is for...

Lauren Heskin

Picnic season is here, so up your alfresco dining game with these chic accessories
Picnic season is here, so up your alfresco dining game with these chic accessories

Megan Burns

Soon enough, we will all be united in hate-watching Wild Mountain Thyme
Soon enough, we will all be united in hate-watching Wild Mountain Thyme

Lynn Enright

Stress Awareness Month: 6 tips to help you mange symptoms (and avoid burnout)
Stress Awareness Month: 6 tips to help you mange symptoms (and avoid burnout)

Jennifer McShane

Image / Editorial

Sunday lunch: Whole Side of Salmon and Herb Sauce


by Meg Walker
14th Apr 2019
blank

My tried-and-true method for cooking a whole side of salmon is roasting it at a low temperature. There’s no need to worry about undercooking or overcooking because the fish cooks slowly, gently coasting into the perfect range of doneness.

Whole Side of Salmon and Herb Sauce

Serves 8

Ingredients

For the salmon
3 large handfuls of fresh herb sprigs, such as rosemary (optional)
1 whole skin-on side of salmon (about 1.4kg)
olive oil
fine sea salt and freshly ground black pepper

For the herb sauce
3 garlic cloves
2 tbsp capers, rinsed
2 bunches flat-leaf parsley, tough bottom stems trimmed
2 tbsp red wine vinegar, plus more if needed

zest and juice of 1 lemon
1 tsp fine sea salt, plus more if needed
freshly ground black pepper
180ml olive oil

Method
Make the salmon: Preheat the oven to 120°C/gas mark ½.

Mound the fresh herb sprigs (if using) on a baking sheet and spread them out into a fluffy bed about the same size and shape as the salmon. Place the salmon, skin-side down, over the herbs. Drizzle about 2 tbsp oil over the fish and season generously with salt and pepper. Bake until just cooked in the centre, 20 to 40 minutes, depending on thickness. To test for doneness, poke a fork into the thickest part of the fish and twist – if the salmon flakes apart, it’s done. You can also try sticking the handle of a wooden spoon underneath the fillet and gently lifting – look for the salmon to flake apart.

Make the herb sauce: In a food processor, combine the garlic, capers, parsley, vinegar, lemon zest, lemon juice, salt, and lots of pepper and process until the parsley is finely chopped. You may need to stop the machine and scrape down the sides a couple of times. Add the olive oil and process to combine. Taste, adding more salt if needed. If the sauce tastes oilier than you’d like, stir in another splash of vinegar.

Serve the salmon warm or chilled, with the herb sauce on the side.

 

Extracted from The Newlywed Table by Maria Zizka (Artisan Books, approx €27). Copyright © 2019. Photographs by Aya Brackett.

 

Maria Zizka, photograph by Graham Bradley