(serves 15-20)

  

This recipe is the result of four great minds. Two good friends, Sue McLeary and Barbara Horne, took a recipe of mine for a whole baked salmon, combined with a recipe for a marinade from Peter Gordon and came up with this. I never go back to my original recipe.

 

INGREDIENTS

2.5-3kg (1) whole fresh salmon

Soy, Star Anise and Ginger Marinade

lime halves for garnish

 

METHOD

Wash and dry salmon. With a large knife, cut 3 diagonal slashes into each side of the fish, cutting in nearly to the bone. Allow the salmon to come to room temperature.

Place salmon into a deep dish and pour over 2/3 of marinade. Rub marinade into body cavity, cuts and skin.

Leave to marinate in the refrigerator for at least 3 hours turning salmon over and rubbing in marinade after each hour.

Position rack in the centre of the oven. Preheat oven to 250ºC.

Place the salmon on the diagonal in a low sided roasting tray. If the head or tail hangs over the side then slightly curve the salmon.

 Place in oven and cook for 35-40 minutes, or until when you poke a metal skewer into the thickest part of the salmon and leave for a few minutes, the tip of the skewer is piping hot when you remove it. A 2kg salmon will take 27 minutes to cook.

Remove roasting tray from the oven and using 2 spatulas, transfer salmon to a serving platter.

Place the remaining marinade in a small pot and bring to the boil. Strain through a sieve and serve with the salmon. Garnish with lime halves.

 

Soy, Star Anise and Ginger Marinade

(makes 475ml)

 

INGREDIENTS

50g (6) 2-3 cm pieces ginger (peeled and finely julienned)

20 whole star anise

310ml (1 + ¼ cups) light soy sauce such as Tamari      

7g (1 tbsp) grated palm sugar

150ml (1/2 cup plus 1 tbsp and 2 tsp) sesame oil

 

METHOD

In a medium sized bowl place ginger, star anise, soy sauce, palm sugar and sesame oil and mix together.