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Salmon: Lemon-Roasted Salmon

Source of Recipe


Internet






List of Ingredients



• One 5-lb. salmon, cleaned
  
• 1/4 tsp each salt and pepper
  
• 3 lemons, sliced
  
• 1/2 cup each fresh dill and parsley sprigs
  
• 2 Tbsp butter, melted
  
• .
  
• -- Creamy Dill Wine Sauce --
  
• 2 Tbsp butter
  
• 2 Tbsp all-purpose flour
  
• 1/2 cup milk
  
• 1/2 cup dry white wine
  
• 1/2 cup whipping cream
  
• 3/4 tsp salt
  
• 1/4 tsp pepper
  
• 1/4 cup chopped fresh dill
  






Instructions



1. Using a sharp 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.
   
   
2. Arrange one-third of the lemon slices in lengthwise row along center of foil-lined rimmed baking sheet; top with salmon. Fill cavity with dill, parsley and another third of lemons. Brush butter over salmon; top with remaining lemons. Crumple up foil around fish to hold juices, leaving salmon uncovered.
   
   
3. Bake salmon in 450-degree (F) oven for 45 minutes, or 10 minutes per inch of thickness, or until flesh is opaque and flakes easily when tested with a fork. Remove from oven and tent with foil; let stand for 5 minutes. With baster or spoon, remove 1/4 cup pan juices; set aside.
   
   
4. For the 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 wide portions. Inserting spatula between meat and bones, lift salmon portions to warmed serving plates. Gently lift exposed bones away from other side of salmon; discard. Repeat cutting along midline, then into portions; ease salmon away from skin.
   
   Serve with warm sauce.
   
   Serves 12