Lemon-roasted salmon with creamy dill sauce
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Lemon-roasted salmon with creamy dill sauce
  Salmon    Dill    Sauces  
Last updated 6/12/2012 1:27:18 AM. Recipe ID 62121. Report a problem with this recipe.
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      Title: Lemon-roasted salmon with creamy dill sauce
 Categories: Fish*shell, Main dish
      Yield: 12 Servings
 
      5 lb Salmon, cleaned [1 fish]
    1/4 ts Salt
    1/4 ts Pepper
      3    Lemons, sliced
    1/2 c  Fresh dill
    1/2 c  Fresh parsley sprigs
      2 tb Butter, melted

MMMMM-------------------CREAMY DILL WINE SAUCE------------------------
      2 tb Butter
      2 tb All-purpose flour
    1/2 c  Milk
    1/2 c  Dry white wine
    1/2 c  Whipping cream
    3/4 ts Salt
    1/4 ts Pepper
    1/4 c  Fresh dill, chopped
 
  Buying Tip: When buying fresh fish, flesh should be firm, spring back
  when touched and smell fresh. Fish should have unclouded eyes and
  bright red gills. To determine thickness of fish, use a ruler, placed
  perpendicular to the backbone, and a flat edge across the side of the
  fish, at right angle to the ruler. Read ruler where the two intersect.
  
  1. Let salmon stand at room temperature for 30 minutes. Using sharp
  chef's knife, firmly cut off fish head behind gills (or have
  fishmonger remove it). Rinse under cold water; pat dry. Season inside
  and out with salt and pepper. Line baking sheet with foil; arrange
  one-third of the lemon slices in lengthwise row along centre. Top
  with salmon.
  
  2. Fill body cavity with dill, parsley and another third of the
  lemons. Brush butter over salmon; top with remaining lemons. Measure
  thickest part of salmon; calculate 12-15 minutes cooking time for
  every 1 inch of thickness. Crumple up foil around fish to hold
  juices, leaving salmon uncovered.
  
  3. Bake salmon in 450F 230C oven for about 45 minutes or until flesh
  at thickest part is opaque and flakes easily when tested with fork.
  Remove from oven and tent with foil; let stand for 5 minutes. With
  baster or spoon, remove 1/4 cup pan juices; set aside.
  
  4. Creamy Dill Wine Sauce: In saucepan, melt butter over medium heat;
  stir in flour and cook, stirring, for 1 minute. Gradually whisk in
  milk, wine, cream, salt and pepper; cook, whisking, for 5 minutes or
  until boiling and thickened. Stir in reserved pan juices; reduce heat
  and simmer for 5 minutes. Keep warm over low heat while carving
  salmon; stir in dill.
  
  5. to serve salmon, discard lemon on top. cut lengthwise along
  backbone through to bone. Starting at backbone, gently pull off skin;
  discard. Cut along midline (This is the natural fold between the back
  flesh and the flesh on the rib bones.) parallel to backbone, through
  to bone. Cut crosswise into 4-inch wide portions. Insert spatula
  between meat and bones, lift salmon portions to warmed serving plates.
  
  6. Gently lift exposed bones away from the other side of salmon;
  discard. Repeat cutting along midline as in Step 5, then into
  portions; ease salmon away from skin. Serve with warm sauce.
  




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Recipe ID 62121 (Apr 03, 2005)

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