Cooking a whole Sockeye fillet is a great way to feed a crowd (or ensure leftovers)! Paired with a creamy herb sauce and a citrus marinade, this meal is best served when dining al fresco, with a cold beverage in hand.
- 1 Sockeye Salmon whole fillet
- 1/4 cup olive oil
- Finely grated zest and juice of 1 lemon
- 2 tablespoons butter
- 1 small onion, finely chopped
- 4oz dry white wine
- 1oz watercress, finely chopped
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh marjoram, oregano, or parsley
- 1 cup crème fraiche
- Salt and pepper, to taste
- Fresh herbs for garnish
- Prepare the salmon – Place the fillet of Sockeye onto a greased baking sheet. Mix together the olive oil, lemon zest, and lemon juice as a marinate. Brush half of the mixture onto the fish, cover, and chill until ready to cook, 30-60 minutes.
- Preheat the oven to 375F. Brush the salmon with the remaining marinade. Roast for 15-18 minutes, until the salmon is just opaque throughout. Remove from the oven and allow the fish to rest for 5-10 minutes.
- Meanwhile, make the sauce – In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook until very soft, around 5 minutes. Add the white wine and allow it to bubble up for a moment, then stir in the watercress and herbs. Blend in the crème fraiche and season to taste with salt and pepper.
- Serve the salmon with the sauce, garnishing with chives, chive flowers, marjoram, or parsley.
Recipe courtesy of the Alaska Seafood Marketing Institute.