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Recipe: Whole Roasted Salmon
Categories: Mike03
Yield: 10 servings
1 Whole Salmon - (4 to 5 lbs);
-- scaled, gutted,
And washed
5 tb Olive oil
2 tb Kosher salt
1 tb Freshly-ground black pepper
2 oz Fresh tarragon bunch
2 lb Carrots; peeled, sliced
On the bias; 1" thick
6 lg Vidalia onions or other
-- sweets; peeled, and
Cut into 1/8ths
1 lb Leeks; well washed,
And cut into 1" pieces
Preheat oven to 450 degrees. Rub the salmon on all sides with 3 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan, coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Place the roaasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables. Serve by portioning out the fish using two large spoons; filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet. This recipe yields 10 to 12 portions as part of a buffet.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C19 broadcast 04-21-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
04-21-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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