Post by chief_cook2 on Jun 13, 2003 20:32:30 GMT -6
Salmon is an elegant entrée that's a surefire way to please guests.
But unless you've cooked a whole salmon before, you might not realize
just how easy it is to roast this majestic fish — especially to serve
a crowd. Here's how, plus a creamy dill sauce that complements
salmon's peach-pink colour and rich taste. Salmon is equally
delicious served cold; just chill it before skinning, then serve with
a dollop of dilled, creamy sauce.
1. Let salmon stand at room temperature for 30 minutes. Using sharp
chef's knife, firmly cut off fish head behind gills (or have
fishmonger remove it). Rinse under cold water; pat dry. Season inside
and out with salt and pepper. Line baking sheet with foil; arrange
one-third of the lemon slices in lengthwise row along centre. Top
with salmon.
2. Fill body cavity with dill, parsley and another third of the
lemons. Brush butter over salmon; top with remaining lemons. Measure
thickest part of salmon; calculate 12 to 15 minutes cooking time for
every 1 inch (2.5 cm) of thickness. Crumple up foil around fish to
hold juices, leaving salmon uncovered.
3. Bake salmon in 450ºF (230ºC) oven for about 45 minutes or until
flesh at thickest part is opaque and flakes easily when tested with
fork. Remove from oven and tent with foil; let stand for 5 minutes.
With baster or spoon, remove 1/4 cup (50 mL) pan juices; set aside.
4. Creamy Dill Wine Sauce: In saucepan, melt butter over medium heat;
stir in flour and cook, stirring, for 1 minute. Gradually whisk in
milk, wine, cream, salt and pepper; cook, whisking, for 5 minutes or
until boiling and thickened. Stir in reserved pan juices; reduce heat
and simmer for 5 minutes. Keep warm over low heat while carving
salmon; stir in dill.
5. To serve salmon, discard lemon on top. Cut lengthwise along
backbone through to bone. Starting at backbone, gently pull off skin;
discard. Cut along midline, parallel to backbone, through to bone.
Cut crosswise into 4-inch (10 cm) wide portions. Inserting spatula
between meat and bones, lift salmon portions to warmed serving
plates. 6. Gently lift exposed bones away from other side of salmon;
discard. Repeat cutting along midline as in Step 5, then into
portions; ease salmon away from skin. Serve with warm sauce.
Makes 12 servings