Recipe - Lemon-Roasted Salmon With Creamy Dill Sauce

5 pound Salmon, cleaned [1 fish]
One fourth teaspoon Salt
One fourth teaspoon Pepper
3 Lemons, cut or sliced up
One half cup Fresh dill
One half cup Fresh parsley sprigs
2 tablespoon Butter, melted

CREAMY DILL WINE SAUCE
2 tablespoon Butter
2 tablespoon Allpurpose flour
One half cup Milk
One half cup Dry white wine
One half cup Whipping cream
Three fourths teaspoon Salt
One fourth teaspoon Pepper
One fourth cup 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 onethird 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 1215 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 One fourth 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 4inch 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.

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