Post by marlaoh on Oct 18, 2004 8:22:44 GMT -6
Roasted Whole Salmon
Makes 8 servings
2 tablespoons butter, softened
2 bunches scallions
1 8-pound whole salmon with head and tail, cleaned and scaled
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 lemon
Basil-Goat Cheese Sauce
1/2 cup fresh basil leaves, loosely packed (reserve stems)
1 cup heavy whipping cream
1/2 cup mild fresh goat cheese
1) Preheat oven to 400 degrees F. Line a large rimmed baking sheet or
roasting pan with aluminum foil. Spread 1 tablespoon butter in a 3-inch
wide strip down center of foil.
2) Remove root ends from scallions, rinse and split lengthwise. Arrange
half of scallions in a row in center of prepared baking sheet. Rinse
salmon and pat dry inside and out with paper towels. Sprinkle inside and
out with salt and pepper and place on scallions. Tuck some of additional
scallions under salmon, if necessary to keep it from touching foil.
3) Slice 1/2-inch-thick pieces from both ends of the lemon; thinly slice
remaining lemon. Squeeze lemon ends over salmon; place remaining scallions
and the lemon slices in cavity of fish. Rub remaining 1 tablespoon butter
over top surface.
4) Roast salmon until meat thermometer inserted into thickest part of
salmon registers 150 degrees F, 40 to 50 minutes. If top surface starts to
get too dark, cover loosely with a sheet of foil.
5) To serve, drain off any juices into a measuring cup. Carefully slide
salmon and as many scallions as are loose enough to move onto a large
serving platter. Drizzle with 1/4 cup of reserved juices and surround with
mashed potatoes,
if desired. Serve with Basil-Goat Cheese Sauce.
Basil-Goat Cheese Sauce
1) In a non-reactive saucepan, combine basil stems and cream and bring to
a simmer. Cook at a low simmer for 20 minutes. Remove from heat and let
steep another 5 minutes.
2) Strain cream into a blender or food processor; discard stems. Add basil
leaves and goat cheese and blend or process until smooth. Keep warm on the
top of the stove.
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Makes 8 servings
2 tablespoons butter, softened
2 bunches scallions
1 8-pound whole salmon with head and tail, cleaned and scaled
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 lemon
Basil-Goat Cheese Sauce
1/2 cup fresh basil leaves, loosely packed (reserve stems)
1 cup heavy whipping cream
1/2 cup mild fresh goat cheese
1) Preheat oven to 400 degrees F. Line a large rimmed baking sheet or
roasting pan with aluminum foil. Spread 1 tablespoon butter in a 3-inch
wide strip down center of foil.
2) Remove root ends from scallions, rinse and split lengthwise. Arrange
half of scallions in a row in center of prepared baking sheet. Rinse
salmon and pat dry inside and out with paper towels. Sprinkle inside and
out with salt and pepper and place on scallions. Tuck some of additional
scallions under salmon, if necessary to keep it from touching foil.
3) Slice 1/2-inch-thick pieces from both ends of the lemon; thinly slice
remaining lemon. Squeeze lemon ends over salmon; place remaining scallions
and the lemon slices in cavity of fish. Rub remaining 1 tablespoon butter
over top surface.
4) Roast salmon until meat thermometer inserted into thickest part of
salmon registers 150 degrees F, 40 to 50 minutes. If top surface starts to
get too dark, cover loosely with a sheet of foil.
5) To serve, drain off any juices into a measuring cup. Carefully slide
salmon and as many scallions as are loose enough to move onto a large
serving platter. Drizzle with 1/4 cup of reserved juices and surround with
mashed potatoes,
if desired. Serve with Basil-Goat Cheese Sauce.
Basil-Goat Cheese Sauce
1) In a non-reactive saucepan, combine basil stems and cream and bring to
a simmer. Cook at a low simmer for 20 minutes. Remove from heat and let
steep another 5 minutes.
2) Strain cream into a blender or food processor; discard stems. Add basil
leaves and goat cheese and blend or process until smooth. Keep warm on the
top of the stove.
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