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Baked Salmon
1 tbsp corn oil 15 mL
1 whole salmon (about 8 lb/4 kg), cleaned 1
1 cup coarsely chopped leeks (white part only) 250 mL
1/2 cup chopped fresh parsley 125 mL
1/2 cup chopped fresh dill 125 mL
1/2 cup dry white wine 125 mL
salt and freshly ground pepper
Garnish
dill sprigs
lemon wedges
cucumber slices
Dilled Cucumber Sauce
2 English cucumbers 2
2 tsp salt 10 mL
2 cups sour cream 500 mL
1/2 cup whipping cream 125 mL
1/4 cup finely chopped green onions 50 mL
1 tbsp fresh lemon juice (or more, to taste) 15 mL
1/2 cup finely chopped fresh dill 125 mL
salt and freshly ground pepper
Baked Salmon
Brush oil over outside of salmon and also over the surface of a piece of foil large enough to wrap salmon. Place salmon on oiled foil and measure its thickness at thickest part.
In small bowl, combine leeks, parsley and dill; spoon into cavity of salmon. Sprinkle wine, and salt and pepper to taste into cavity and over salmon. Fold foil over and seal.
Place wrapped salmon on baking sheet and bake in 450°F/230°C oven for 10 minutes for every 1 inch/2.5 cm of thickness of fish, plus an additional 10 minutes (total cooking time about 50 minutes) or until salmon is opaque.
Unwrap salmon and discard skin, if desired. Place salmon on warm serving platter and garnish with dill sprigs, lemon wedges and cucumber slices. Serve with Dilled Cucumber Sauce.
Dilled Cucumber Sauce
Peel cucumbers if skins are tough. Grate cucumbers and toss with salt. Place in colander and let drain for 30 minutes.
In food processor, combine cucumber, sour ceam, whipping cream, green onions and lemon juice. Process until mixed. Stir in dill, and salt and pepper to taste.
Pour sauce into container, cover and refrigerate for a least 4 hours. Makes about 5 cups/1.25 L.
1 tbsp corn oil 15 mL
1 whole salmon (about 8 lb/4 kg), cleaned 1
1 cup coarsely chopped leeks (white part only) 250 mL
1/2 cup chopped fresh parsley 125 mL
1/2 cup chopped fresh dill 125 mL
1/2 cup dry white wine 125 mL
salt and freshly ground pepper
Garnish
dill sprigs
lemon wedges
cucumber slices
Dilled Cucumber Sauce
2 English cucumbers 2
2 tsp salt 10 mL
2 cups sour cream 500 mL
1/2 cup whipping cream 125 mL
1/4 cup finely chopped green onions 50 mL
1 tbsp fresh lemon juice (or more, to taste) 15 mL
1/2 cup finely chopped fresh dill 125 mL
salt and freshly ground pepper
Baked Salmon
Brush oil over outside of salmon and also over the surface of a piece of foil large enough to wrap salmon. Place salmon on oiled foil and measure its thickness at thickest part.
In small bowl, combine leeks, parsley and dill; spoon into cavity of salmon. Sprinkle wine, and salt and pepper to taste into cavity and over salmon. Fold foil over and seal.
Place wrapped salmon on baking sheet and bake in 450°F/230°C oven for 10 minutes for every 1 inch/2.5 cm of thickness of fish, plus an additional 10 minutes (total cooking time about 50 minutes) or until salmon is opaque.
Unwrap salmon and discard skin, if desired. Place salmon on warm serving platter and garnish with dill sprigs, lemon wedges and cucumber slices. Serve with Dilled Cucumber Sauce.
Dilled Cucumber Sauce
Peel cucumbers if skins are tough. Grate cucumbers and toss with salt. Place in colander and let drain for 30 minutes.
In food processor, combine cucumber, sour ceam, whipping cream, green onions and lemon juice. Process until mixed. Stir in dill, and salt and pepper to taste.
Pour sauce into container, cover and refrigerate for a least 4 hours. Makes about 5 cups/1.25 L.
