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Roasted Whole Salmon




Source of Recipe


Marla


List of Ingredients




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




Recipe



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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