Baked Whole Salmon Recipe

Ingredients

• 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

Directions

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

Baked Whole Salmon published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p161