David's Recipe for Self-Steamed Salmon

For real fish lovers.

Main Course, American

  • 1 whole salmon, about 3 pounds, cleaned, but with the head and tail left on
  • 1 child, about 2-8 years old
  • 1 tablespoon olive oil
  • A few sprigs fresh rosemary
  • Some freshly ground black pepper
  1. Preheat the oven to high.
  2. Tear off a length of aluminum foil about 8" longer than the salmon.
  3. Show the salmon to the child. Children especially enjoy looking at the two neat rows of tiny, sharp salmon teeth.
  4. Wash the salmon, inside and out.
  5. Rub the salmon inside and out with olive oil, then with black pepper.
  6. Place the salmon lengthwise in the center of the foil. Put a large sprig of rosemary in the cavity, and place a few sprigs around the salmon.
  7. Draw the long edges of the foil together, and fold them neatly together a few times along their whole length to make a seal. then do the same with the two ends.
  8. Place the salmon in the oven, and lower the oven to moderate.
  9. Let the salmon steam in its own juices in its foil envelope for 40 minutes. Don't overcook!
  10. Serve hot or cold with lemon wedges. If you serve it hot, first let it cool about 1/2 hour in its closed foil envelope out of the oven, and slice with a very sharp knife.

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