This beauty was delivered up to me
After a bit of googling on temperatures times and lengthy discussions with Donal and Aishling I set about cooking it We decided to half bake half steam so I stuffed the belly with lemon lime garlic and dill then in a deep tray placed onion leek fennel and carrots and covered with water then placed a wire rack on top
Next time I will place parchment under the salmon as it was a tough job to get it out covered sol the Salmon with a layer of parchment and then tin foil and placed in the oven at 180c for 45 minutes until 64c was met by the thermometer and let rest for 20 minutes
We carefully took it out from the tray and placed on the serving platter removing the stuffing from the belly then the skin was removed and a little tidying up
Instead of traditional methods of decorating the salmon I choose to use pickled strips of cucumber a caper for the eye and a mixture of herbs and watercress to dress the tray and some lemon to brighten it up all seemed to be happy with the result a fresh summer modern approach to the dressed salmon.