The perfect Baked Whole Salmon Fish Recipe - Ndudu by Fafa

Hello again and welcome to Ndudu Bayi Fafa. Oh hello everyone, it's Chef Fafa here of Ndudu Bayi Fafa. Thank you again for joining me in my kitchen and today on the menu I do have something exciting, whole baked salmon. I tell you what, this is going to be incredible. For this recipe you will need 3.5 kilograms of fresh whole salmon. Let your fishmonger descale it and get it for you. You'd also need a bunch of spring onions, 25 grams of fresh thyme, 4 sprigs of rosemary, 4 large potatoes, 1 teaspoon full of milled black peppercorns, 20 grams of ginger, 1 large lemon, 15 milliliters of olive oil, 1 tablespoon full of chipotle chilies, 1 teaspoon full of dried dill, 1 jalapeno chili and salt to taste. My surprise ingredient today is the green tomato. I'll talk about it later. If you don't have access to chipotle chilies, you can use red chilies but you have to use a sparingly. This recipe is not only healthy but it's just going to be delicious. Crispy skin, moist in the middle. If you know how I like it, it's just going to be perfect. So to start this off, I'm actually going to be using my potatoes. Now there's no need to actually peel the skin off the potatoes because it has actually got nutrients in it as well and I'm going to be using that as the base for my salmon. So it's just perfect, just like this and I'll be using my mandolin to thinly slice this. Take all necessary precautions when dealing with a mandolin slicer. A 3.5 kilograms in weight of salmon could serve between 10 to 15 people. Spread your potatoes evenly in your baking tray. Add salt to taste. Finely chop two sprigs of rosemary. Sprinkle your rosemary over the potatoes for that beautiful aromatic flavor. Add your freshly milled black peppercorn and lay your salmon over the potatoes. Score your fish by making vertical slits on both sides of the fish. This would allow the fish to incorporate the marinade that I'm about to make. For the marinade, finely chop your thyme. Roughly chop your onion flowers or you can use spring onions. Transfer the herbs into a bowl and don't be as messy as I am. Roughly chop your jalapeno chilli. I just need that little heat in the background. I think that would just be perfect. Add your jalapeno chilli to the herb mixture. Grate about 10 grams of ginger over your salmon. Using your clean fingers, rub the ginger all over the skin and into the crevice of the salmon as well. This would actually give the salmon a beautiful aromatic taste, especially when it's baked in the oven. The smell would just be incredible. Grate the zest of one lemon all over the salmon. The zest of the lemon has the oils of the lemon which would infuse into the skin and crevices of the fish. It's just going to be incredible. Continuing with my marinade. After using the zest of the lemon, I'm actually going to be using the juice for the herb mixture. The way to get the juice flowing is to massage the lemon in between your palm. Cut it in half and take away all the seeds and just squeeze the juice into your herb mixture. There's always going to be a naughty one or two seeds that would escape. Now let me take them off. It's cleaning time. Just need to make sure my surfaces are perfect. Add the olive oil to the herb mixture. Add your dried dill or you can use fresh dill if you have access to that. Add salt to taste. Add your chipotle chilies. If you don't have access to chipotle chilies, you can use red chilies. Pour your marinade over the fish, ensuring you're adding some of the marinade into the gut of the fish as well. Insert three sprigs of rosemary into the gut of the fish and the remaining ginger as well. This would mean while the fish is baking, the rosemary and ginger would infuse inside as well, which I think is going to be incredible. Ensure you marinate both sides of the fish and because it's got lemon in it as well, the fish will start to cook, which means you would actually need less time to cook in the oven. Perfect stuffing. Sprinkle with a little bit of chipotle chilies. Stuff your fish with onion flowers or spring onions and set aside. This stage, preheat your oven to 200 degrees. Found these beautiful green tomatoes at my local grocer's and I had to have them. The taste is actually a cross between ground smoked apples as well as cucumber. It's incredible and it would work well with this recipe. Thinly slice the tomatoes using your mandolin slicer or you can use your knife. You can use your normal red tomatoes if you don't have access to the green ones. Now just layer a few slices over the fish before I bake it because then it will just be lovely and crispy as well as the crispy skin and that would just be beautiful. Drizzle with a little olive oil and your fish is ready for the oven. Before I do that, I'll take some pictures for my Instagram page so that everybody knows what I'm Wow, now my salmon looks perfect and this is ready for the oven. Now bake the salmon for 15 minutes at 200 degrees and reduce the heat to 180 degrees and cook further for another 20 minutes. Now for the green salad to accompany my dish, you will need one large green tomato, 25 grams of fresh parsley, 30 grams of spring onions or onion flowers, half a large avocado, juice of half a lemon, one tablespoon full of olive oil, a pinch of chipotle chilies and salt to taste. Roughly chop your spring onions, roughly chop the parsley as well and chop your green tomatoes which is going to add this beautiful crunchiness, slightly sour and sweet taste. It's just going to be incredible. Assemble your salad in the bowl. Now slice your avocado and cut it in half, twist in the opposite direction to release it and then just um just slice it in between vertically and horizontally and then just push it out and you've got your cubed avocado and add it to your salad. Add a pinch of salt to taste and sprinkle with a little bit of chipotle chilies. Add a dash of olive oil and mix everything together. Quarter a few lemons and serve on the side. Juice the rest of the lemons over the salad and mix well and set aside. Your salmon should be ready now. Oh yummy! That's just beautiful. It's got that beautiful crisp skin and it's just moist inside. This is just gorgeous. This is like ready to serve now. Start with the salad at the base and I just add my salmon pieces which is just going to be incredible. That should be enough right? Oh no, I think I'm just going to go for a chunky one. I don't really like that. Oh yum and look at that potato avocado juice. It's just incredible. Follow me indudubiifufa on Instagram. I'm on Facebook and Twitter also under indudubiifufa. For more inspiring recipes it's indudubiifufa.blogspot.com. Now I'm ready to tuck in. Oh thank you for joining me. Now you should be able to make this. It's just yummy. I tasted it and now I'm getting sick of my pictures.