Salmon page 2

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Baked salmon fillets
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Baked salmon in the swimming position
Baked whole salmon
Black bean and mango salsa
Braised blueback with white wine sauce
Braised salmon steaks with fennel and thyme
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Cajun salmon fillet grenobloise with angel hair pasta
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Fillets of salmon in potato crust, red wine sauce
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Salmon page 2

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This recipe is suitable for a small whole fish, from 3 to 6 pounds. Attention salmon angler: If your catch of the day is a grilse or a small salmon, you found the right recipe. Also see the recipes SALMON BAKED IN FOIL or GRILLED WHOLE SALMON WITH LEMON-RICE STUFFING. Thes e two recipes are also great for the catch of the day.

Serves: 6

one 5 pound whole dressed salmon
to taste salt and freshly ground pepper
3 tablespoons shallots, chopped
2 cups fish stock
2 cups white wine
2 tablespoons soft butter
4 tablespoons flour
6 medium mushroom caps
1 ounce butter
1 tablespoon lemon juice

Preheat oven to 425 degrees. Scale salmon. Wash under cold water. Pat dry. Place the whole fish, lying flat on a baking pan large enough to hold the salmon. Season the cavity with salt and pepper. Sprinkle the shallots around the fish. Pour the fish stock and wine in the pan. Measure the salmon at its thickest part. Bake 12 minutes per inch thickness. Baste the fish occasionally. When the salmon in done, transfer to a large serving platter. Remove skin from the top side. Cover with foil, and keep in a warm place. Strain the cooking liquid and reduce to two cups. Combine the butter and flour to form a smooth paste called beurre manié. Whip the mixture into the boiling stock to make a creamy sauce. Season to taste. Pour any juice from the platter in the sauce. Reduce the sauce to a medium-thick consistency. Pour a small amount over salmon. Saute the cleaned mushroom caps in butter and lemon juice.

Starting at tail end, use a fish knife and fork to cut the top fillet into serving size portions. Slide knife between the fillet and bone to lift the portions. Arrange each portion in the center of warm plates. Before serving the bottom fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece. Bottom fillet is now boneless and easy to lift into serving size portions. Free skin from portions before serving. Spoon the sauce over salmon. Top with a mushroom cap. Serve with small parsleyed potatoes, and vegetables.

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