Lemon Roasted Salmon
|Salmon||5 Pound, cleaned (2.2 Kilogram)|
|Lemons||3 , sliced|
|Fresh dill||1⁄2 Cup (8 tbs)|
|Parsley sprigs||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, melted|
|For creamy dill wine sauce|
|All purpose flour||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Chopped dill||1⁄4 Cup (4 tbs)|
Using sharp chefs knife, cut off fish head behind gills (or have fishmonger remove it).
Rinse fish and pat dry.
Season inside and out with salt and pepper.
Arrange one-third of the lemon slices in lengthwise row along center of foil-lined baking sheet.
Top with salmon.
Fill body cavity with dill, parsley and another third of the lemons.
Brush butter over salmon; top with remaining lemons.
Crumple up foil around fish to hold juices, leaving salmon uncovered.
Bake in 450°F (230°C) oven for about 45 minutes or until flesh at thickest part is opaque and flakes easily when tested with fork.
Tent with foil; let stand for 5 minutes.
Remove 1/4 cup (50 mL) 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.
Stir in reserved pan juices; reduce heat and simmer for 5 minutes.
Keep warm over low heat while carving salmon; stir in dill.