Fresh herbs, bright lemon and crisp Champagne adds elegance and balance to the subtle richness of Verlasso Salmon. Making the simplicity of this dish perfect for large gatherings and celebrations.
For the Roasted Salmon
1 whole Verlasso salmon
1/2 extra virgin olive oil
8 large garlic cloves, rough chopped
1/2 teaspoon red pepper flakes
1 tablespoon salt
2 teaspoons fresh ground black pepper
1 large yellow onion, thinly sliced
2 whole lemons, thinly sliced
1 bunch flat leaf parsley, approximately 2 cups
1 bunch fresh tarragon, approximately 1/2 cups
1 bunch fresh thyme, approximately 1/2 cups
For the Champagne Sauce
3 tablespoons good quality salted butter
1/4 cup chopped shallots
1 1/2 cup Champagne
2 tablespoons fresh lemon juice
1/4 cup Dijon mustard
1 teaspoon salt
1 tablespoon fresh tarragon, leaves only
1 cup crème fraiche or sour cream
For the Roasted Salmon
Move the oven rack to the bottom of the oven. Preheat oven to 400 degrees Fahrenheit.
In a small bowl, mix together the olive oil, garlic, red pepper flakes, salt and pepper; set aside.
Spread half of the onion mixture diagonally across a very large rimmed baking sheet and drizzle with one-third of the oil mixture. Lay the salmon on top of the herbs.
Season the cavity of the salmon with one-third of the oil mixture and stuff with the remaining onion mixture.
Close the cavity rub the top and sides of salmon with the remaining oil mixture.
Remove or wrap the head and tail of the salmon withaluminum foil if they touch the side of the oven.
Roast the salmon on the bottom rack of the oven for about 45 minute to 1 hour or until an instant-read thermometer inserted into the thickest part of the fish reads 135 to 140 degrees Fahrenheit.
Remove the salmon from the oven, move the oven rack 6 to 8-inches from the top of the oven and turn the broiler to high.
Broil the salmon until the top skin is crisp, about 3 minutes.
Remove pan from the oven and let rest about 10 minutes.
Using 2 large fish spatulas, carefully lift the entire fish by placing the fish spatulas under the salmon and transfer to a large heated serving platter.
Spoon any pan juices over the fish and serve with the Champagne Sauce.
Note: For larger salmon, cut three ½-inch angled cuts along both sides of the fish. This will help to ensure even cooking.
For The Champagne Sauce
Heat oil and butter in a large sauté pan, over medium heat.
Once the butter has stopped foaming, about 5 minutes, add theshallots to pan and sauté 3-5 minutes or until shallots soften. Be careful not to brown the shallots.
Stir in the Champagne, lemon juice, mustard, salt, and tarragon. Remove from heat and stir in crème fraiche.
Adjust to taste with lemon juice.