Fillet the salmon, rinse, dry and season with salt and pepper on all sides. Brush a piece of aluminum foil with olive oil and place a salmon fillet on top. Wash two lemons with hot water and cut them into slices. Place lemon wedges on the fillet. Pluck the leaves from a bunch of basil (do not chop) and also place on the fillet. Squeeze 2 lemons, chop the garlic (do not squeeze) and spread half of the garlic on the salmon. Place the second fillet on the covered salmon side and drizzle with lemon juice. Close this package well and cook in a preheated oven at approx. 150 degrees for 2 hours. Then switch off the oven and let the salmon steep for another 20 minutes. Let cool in the foil.
For the sauce, puree 1 bunch of basil, with the remaining garlic, salt, pepper and 3 tablespoons of olive oil in a blender. Add yoghurt and creme fraiche. To taste.
Take the fish out of the foil, catch the juice and arrange both fillets side by side on a plate. Remove the basil (no longer looks good) Cover one side of the salmon with fresh basil, the other side of the salmon with thinly sliced lemon wedges.
There is plenty of juice when cooking in the aluminum foil. Be sure to drizzle over the fish. In addition, baguette with which you can add the fish juice + the sauce. Delicious.
Sufficient for 8 people as a starter or is also suitable for a buffet.
The dish looks very nice pink salmon, one half with the yellow lemon slices, the other half with the green basil is also super easy to prepare and absolutely easy.
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