Baked Whole Salmon
We don't get much fresh seafood around here. So when I see some whole salmon in the grocery store, I snap it up and make this elegant entree.
Total TimePrep: 1 hour Bake: 1 hour
- 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
- 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 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 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.
Nutrition Facts3/4 pound: 741 calories, 46g fat (13g saturated fat), 251mg cholesterol, 523mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 66g protein.
Originally published as Baked Whole Salmon in Holiday & Celebrations Cookbook 2004
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