Roasted Whole Salmon
Source of Recipe
Aunt Saunny
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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