Whole Salmon Baked In Foil Recipe
Ingredients
1 seven- to ten-pound salmon, cleaned
3/4 cup dry white wine, or equal parts lemon juice and water
1/4 teaspoon dried thyme leaves
8 fresh basil leaves, or 1/2 teaspoon dried basil
3 sprigs fresh tarragon, or 1/4 teaspoon dried tarragon
2 sprigs rosemary, or 1/4 teaspoon dried rosemary
Celery leaves from a small stalk
3 minced shallots or 1 small onion freshly minced
2 slices lemon with peel
Salt
Directions
1 Leave the salmon whole or remove the head. Rinse under cold running water and place on paper towels to dry.
2 Place the wine in a saucepan and add the remaining ingredients, except the salt. Let the mixture simmer, uncovered, one-half hour without boiling.
3. Preheat oven to moderate (375° F.).
4. Place the fish lengthwise on a long sheet of foil, bring up the edges and pour the wine mixture over the fish. Sprinkle with salt.
5. Completely enclose the fish, crimping the foil to seal the edges tightly. Place the foil wrapped fish in a large baking pan and transfer to the oven. Bake until the fish flakes easily when tested with a fork, about two hours
2 Place the wine in a saucepan and add the remaining ingredients, except the salt. Let the mixture simmer, uncovered, one-half hour without boiling.
3. Preheat oven to moderate (375° F.).
4. Place the fish lengthwise on a long sheet of foil, bring up the edges and pour the wine mixture over the fish. Sprinkle with salt.
5. Completely enclose the fish, crimping the foil to seal the edges tightly. Place the foil wrapped fish in a large baking pan and transfer to the oven. Bake until the fish flakes easily when tested with a fork, about two hours
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