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Lemon-roasted Salmon With Creamy Dill Sauce

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Hmong Fish*shell, Main dish 12 Servings

INGREDIENTS

5 lb Salmon, cleaned [1 fish]
1/4 t Salt
1/4 t Pepper
3 Lemons, sliced
1/2 c Fresh dill
1/2 c Fresh parsley sprigs
2 T Butter, melted
2 T Butter
2 T All-purpose flour
1/2 c Milk
1/2 c Dry white wine
1/2 c Whipping cream
3/4 t Salt
1/4 t Pepper
1/4 c Fresh dill, chopped

INSTRUCTIONS

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.
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. 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. 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. 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. 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. 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.  Source:
Canadian Living magazine, Sep 94 Presented in article "Cooking  Lesson"
Recipe by Canadian Living Test Kitchen  [-=PAM=-]   PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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