Whole Roast Salmon

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

A magnificent presentation for salmon-lovers, a whole roast fish is not at all difficult to do.

Ingredients

Steps

1. Preheat the oven to 400°F. Line a large roasting pan with foil and spray the foil with vegetable-oil cooking spray (or use a nonstick baking pan). Place the fish on the pan, diagonally if necessary. If the fish is still too large, cut off the head and tail using a sharp chef’s knife. Using a ruler, measure the fish at its thickest part. Turn the fish on its back, spread the cavity open and sprinkle with salt and pepper. Toss the lemon and onion wedges together and stuff them inside the fish. Lay the fish on its side. Pour the wine over the fish and cover with foil that has been sprayed with vegetable-oil cooking spray.
2. Place the pan in the oven and bake the fish for 10 minutes for every inch of thickness before testing for doneness. For example, if the fish is 4 inches thick at its thickest point (just behind the head), then bake it 40 minutes before testing. Insert an instant-read thermometer in the thickest part; when it registers 130° to 140°F, the fish is done. Remove the pan from the oven. Tilt the pan while restraining the fish and pour the pan juices into a 1-quart saucepan, or use a bulb baster or serving spoon to collect the juices. Cover the salmon loosely with foil and let sit for 10 minutes before carving, to allow the juices to set.
3. While the salmon rests, add the cream to the salmon juices in the saucepan and bring to a boil over medium-high heat. Cook at a slow boil (take care it doesn’t boil over) until thickened enough to coat a spoon. Pour the sauce into a small warm sauceboat or pitcher for passing at the table.
4. Peel the skin off the fish and slide it carefully onto a carving board. Use a carving knife to cut gently along the seam running lengthwise down the middle of the side of fish, then cut each of those 2 pieces crosswise into serving portions, using a knife and serving spatula to lift the pieces of fish away from the bone, and serve, leaving the bottom half of the fish to cool.
5. After the meal, cut through the backbone of the salmon just behind head, then gently lift out the entire bone structure and discard. Lift, bone, and flake the flesh into ½-inch flakes. Wrap and refrigerate for up to 4 days.

Notes

• Serves 4, with half reserved for Risotto with Salmon, Parsley, and Green Onions and for Salmon Hash

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.