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Baked Whole Salmon

3/4 cup white wine or chicken broth
3/4 cup chopped celery leaves
1 small onion, minced
2 lemon slices
8 fresh basil leaves
2 teaspoons dried tarragon
1 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 whole salmon (about 10 pounds)
1-1/2 teaspoons salt
WINE SAUCE:
2 green onions, chopped
1/2 cup butter
6 tablespoons all-purpose flour
2-1/3 cups water
2-1/3 cups white wine or chicken broth
2 egg yolks, lightly beaten
1/2 cup heavy whipping cream
Salt and pepper to taste

In a saucepan over medium heat, combine the first eight ingredients. Bring to a

Printed from tasteofhome.com Oct 11, 2008

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Baked Whole Salmon cont.

boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove head and tail from
salmon if desired. Place a double thickness of heavy-duty foil on a baking sheet
(longer than the length of the fish). Grease foil. Place salmon on foil; sprinkle
the cavity with salt. Pour herb sauce over fish. Fold foil over fish and seal
tightly. Bake at 375° for 60-75 minutes or until fish flakes easily with a
fork. Place salmon on a serving platter and keep warm. Strain cooking juices,
reserving 1/3 cup. In a large saucepan, saute green onions in butter until
tender. Stir in flour until blended. Gradually stir in the water, wine or broth
and reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or
until thickened. Reduce heat. Stir a small amount of hot liquid into the egg
yolks; return all to the pan, stirring constantly. Add the cream, salt and
pepper. Cook and stir until mixture reaches 160°. Serve with the salmon.

Yield: 12-14 servings.