Post by ellise on Jul 22, 2005 20:54:07 GMT 10
2 - 2-pound salmons
4 Tbsp. butter
2 Tbsp. lemon juice
1/2 cup dry white wine
Salt and pepper to taste
Sauce:
2 Tbsp. butter
1 Tbsp. flour
Salt and pepper
Preheat over to 325° F.
Wash and dry salmon under running water
Place salmon on heavy-duty aluminum foil, which is about six inches longer than twice as long as the fish. Salt and pepper inside the cavity.
Smear butter along the top side of fish.
Pour wine and lemon juice over fish.
Bring aluminum foil down over fish and seal on all sides.
Bake for 30 minutes per 1 inch thickness of fish. .
While fish bakes, prepare sauce.
Sauce:
2 cups whipping cream
2 Tbsp. fresh chopped parsley
1 can medium shrimp, drained
Melt butter, stir in flour, salt and pepper to make a roux.
Add cream and mix.
Heat slowly in microwave, whisking sauce frequently to prevent lumps.
When sauce has boiled and thickened, stir in parsley and shrimp.
Let sit for a few minutes to let flavours blend.
When fish has completed cooking, remove from oven and peel back top layer of foil. Drain all juices. Carefully remove top skin, and remove fillets of fish, breaking into serving size pieces. (Placing a spatula into the mid-line of the fish and sliding under the flesh first towards the top of the fish, and then repeating toward the bottom gives nicely sized pieces. When the top flesh has been removed, carefully lift out the intact backbone and ribs. Recover fish with aluminum foil, and flip the package over onto another cookie sheet, then repeat the skinning and filleting process with the second side of the fish.) Place fillets on heated serving platter and surround with lemon slices.
Reheat sauce, if required, and serve with filleted salmon.
Per serving: 375 calories
4 Tbsp. butter
2 Tbsp. lemon juice
1/2 cup dry white wine
Salt and pepper to taste
Sauce:
2 Tbsp. butter
1 Tbsp. flour
Salt and pepper
Preheat over to 325° F.
Wash and dry salmon under running water
Place salmon on heavy-duty aluminum foil, which is about six inches longer than twice as long as the fish. Salt and pepper inside the cavity.
Smear butter along the top side of fish.
Pour wine and lemon juice over fish.
Bring aluminum foil down over fish and seal on all sides.
Bake for 30 minutes per 1 inch thickness of fish. .
While fish bakes, prepare sauce.
Sauce:
2 cups whipping cream
2 Tbsp. fresh chopped parsley
1 can medium shrimp, drained
Melt butter, stir in flour, salt and pepper to make a roux.
Add cream and mix.
Heat slowly in microwave, whisking sauce frequently to prevent lumps.
When sauce has boiled and thickened, stir in parsley and shrimp.
Let sit for a few minutes to let flavours blend.
When fish has completed cooking, remove from oven and peel back top layer of foil. Drain all juices. Carefully remove top skin, and remove fillets of fish, breaking into serving size pieces. (Placing a spatula into the mid-line of the fish and sliding under the flesh first towards the top of the fish, and then repeating toward the bottom gives nicely sized pieces. When the top flesh has been removed, carefully lift out the intact backbone and ribs. Recover fish with aluminum foil, and flip the package over onto another cookie sheet, then repeat the skinning and filleting process with the second side of the fish.) Place fillets on heated serving platter and surround with lemon slices.
Reheat sauce, if required, and serve with filleted salmon.
Per serving: 375 calories