Recipes
| Alaskan
Baked Salmon
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| Ingredients: |
4-pound
whole salmon with head and tail, scaled, and cleaned
6 spring onions, chopped
5 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1/3 cup white Zinfandel wine
10 whole multicolored peppercorns
1/2 teaspoon cayenne pepper
5 whole cloves
Paper thin cucumber slices
Lemon wedges
Fresh dill sprigs
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| Instructions: |
Soak
fish at least 4 hours in ginger ale before preparing it. Add enough
to cover the fish. After 4 hours drain and rinse the fish. Preheat
oven to 325 degrees. Stack 2 heavy-duty foil sheets on large baking
sheet. Place fish on foil. Sprinkle half of green onions and 2 1/2
tablespoons lemon juice inside fish.
Drizzle remaining 2 1/2 tablespoons lemon juice over fish. Drizzle
oil over. Pour wine over; sprinkle with peppercorns, cayenne pepper,
and cloves. Sprinkle remaining green onions around fish. Bring up
foil around fish, sealing tightly but leaving airspace between fish
and foil.
Bake fish 1 hour. Remove from oven. Open foil and let fish cool 1
hour. Reseal foil and refrigerate until cold, about 4 hours.
Open foil. Carefully remove skin from fish. Scrape off any grayish
flesh. Transfer fish to platter.
Garnish top of fish with cucumber slices. Surround with lemon wedges
and dill sprigs. For a quick sauce to go with the fish, whisk
together 1/2 cup sour cream, 4 tablespoons mayonnaise, 1 teaspoon
cayenne pepper, 1 teaspoon chile powder and 2 table spoons cream
style horseradish, heat till warm. |
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