Lemon-Roasted Salmon Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Lemon-Roasted Salmon.....you'll find more recipes like this in our Recipe pages

Lemon-Roasted Salmon
Welcome to the easy way to entertain with a while roasted salmon. The availability of farm-raised salmon has made this majestic fish much more affordable, too
Serves 12
1 - 5 lb	salmon, cleaned
1/4 tsp	each salt and pepper
3	lemons, sliced
1/2 cup	each fresh dill and parsley sprigs
2 tbsp	butter melted

	*Creamy Dill Wine Sauce*
2 tbsp	butter
2 tbsp	all-purpose flour
1/2 cup	milk
1/2 cup	dry white wine
1/2 cup	whipping cream
3/4 tsp	salt
1/4 tsp	pepper
1/4 cup	chopped fresh dill

-	Using sharp knife, firmly cut off fish head behind gills (or have fishmonger remove it)
-	Rinse under cold water; pat dry
-	season inside in and out with salt and pepper
-	Arrange one-third of the lemon slices in lengthwise row along center of foil-lined rimmed baking sheet; top with salmon

-	Fill cavity with dill, parsley and another third of lemons
-	Brush butter over salmon; top with remaining lemons
-	Crumple up foil around fish to hold juices, leaving salmon uncovered

-	Bake salmon in 450 F oven for 45 minutes, or 10 minutes per inch of thickness, or until flesh 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 reserve 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, parallel to backbone, through to bone
-	Cut crosswise into 4-inch wide portions
-	Inserting spatula between meat and bones, lift salmon portions to warmed serving plates

-	Gently lift exposed bones away from other side of salmon; discard
-	repeat cutting along midline, then into portions; ease salmon away from skin
-	Serve with warm sauce

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