Baked Whole Salmon Recipe
- 3/4 cup white wine or chicken broth
- 3/4 cup chopped celery leaves
- 1 small onion, finely chopped
- 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
- 1. In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- 2. 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.
- 3. Bake at 375° for 60-75 minutes or until fish flakes easily with a fork.
- 4. 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 and reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
- 5. Reduce heat. Stir a small amount of hot liquid into 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.
1 serving (3/4 pound) equals 741 calories, 46 g fat (13 g saturated fat), 251 mg cholesterol, 523 mg sodium, 4 g carbohydrate, trace fiber, 66 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.