Bake the WHOLE Salmon Salmon.

I love baked fish and all the juice that comes with it.   And believe or not it’s one of the easiest ways to cook fish.  Lauraine Jacobs from Cuisine NZ agrees.  Here is her stuffed baked salmon.  I’ll bet my oven you eat the lot.  

1 whole fresh salmon, gutted
3 lemons
1T fresh ginger
6 spring onions
1/2 cup mint leaves
4 T olive oil
salt and pepper

Wash the salmon. Thinly slice the lemons. Peel and chop the ginger into thin sticks. Slice the spring onions and tear up the mint leaves. 

Rub the salmon's surface with oil and sprinkle with salt and pepper. Lie the salmon on a huge sheet of foil. Place the lemon slices, ginger, spring onions, and mint leaves in the cavity of the salmon and over the surface. Wrap up and bake for 35 minutes at 400, or on grill. (Lower temp on grill)

Serve on a large platter with summer greens. Cleverly Lauraine suggests leaving it on the bone and offer sections of fish from the upper side. When all the flesh on one side is eaten, do not try to flip the fish, but rather take a firm grip of the skeleton and pull it away, leaving the underside sitting on the plate.