Recipe from the Earsham Street Fish Company
Find them on facebook: @EarshamStreetFishCo
Recipe published in Feast, Issue 45 – April 2020
110g of unsalted butter, plus extra for greasing
2 unwaxed lemons; salt and pepper
Preheat the oven to 180°C. Rinse the salmon and dry it with a paper towel. Place it onto a shallow baking tray, lightly greased with butter. Squeeze the juice of one lemon over the fish. Melt the butter in a small saucepan over a low heat until it is almost melted and then stir. Pour over the prepared fish and sprinkle over the caraway seeds. Season with salt and pepper. Cover the tray loosely with foil and bake the salmon in the oven for 25 minutes until cooked, basting occasionally.
When the fish is cooked, it flakes easily when the tip of a knife is inserted into it. Transfer the fish to a wire rack, covered in foil, to cool before placing it onto a serving platter. Spoon over some of the juices from the pan. Garnish with chopped parsley, lemon zest and lemon wedges. Serve with salad and new potatoes, or crusty bread and cream cheese. It can be eaten hot, warm or cold!