Spectacular baked salmon
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Spring or sockeye salmon, whole |
| ½ | cup | White wine |
| Juice of 1 lemon | ||
| Salt and pepper | ||
| Stuffings for salmon (to follow) | ||
Directions
Preheat oven to 375F
Fish should be butterflied - head and tail removed, but centre bone removed - and stuffed. Make a wrapper for fish by folding edges of 2 large pieces of foil together. Place stuffed salmon on foil so that back is up and stuffed portion is down.
Combine wine, lemon juice and seasonings, brush over fish.
Wrap foil loosely around fish, leaving room inside for steam to circulate. Bake 1 hour and 20 minutes. To check for doneness, open foil at top and insert small knife. If it flakes, it is ready. If not cover and return to oven for 5 - 10 minutes more. Do not over cook.
Serve with Hollandaise. Source: Offical Cookbook of Expo 86 Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: 90mn Cholesterol per serving: Marks:
Submitted By LESLIE GRATTON On 07-09-95
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