Tarragon Roasted Salmon
Instructions:
No fish poacher? Roast a whole salmon in the oven instead. This herb-stuffed fish is a delicious dish that serves up to ten people. Any leftovers can be turned into tasty salmon cakes or salmon salad. 2 large lemons, thinly sliced 1 whole salmon (51â„2 pounds), cleaned and scaled 2 tablespoons olive oil 1â„2 teaspoon salt 1â„2 teaspoon coarsely ground black pepper 1 large bunch tarragon 1 small bunch parsley Caper Sauce
lemon wedges
Makes 10 maindish servings. Prep: 10 minutes Roast: 40 minutes
- Preheat oven to 450°F. Line jelly-roll pan with foil. Arrange one-third of lemon slices in row down center of pan.
- Rinse salmon inside and out with cold running water; pat dry with paper towels. Rub outside of salmon with oil. Place salmon on top of lemon slices. Sprinkle cavity with salt and pepper. Place tarragon and parsley sprigs and half of remaining lemon slices in cavity. Arrange remaining lemon slices on top of fish. Roast salmon until just opaque throughout when knife is inserted at backbone, about 40 minutes.
- Meanwhile, prepare Caper Sauce.
- Carefully remove lemon slices and peel off skin from top of salmon; discard. Using two wide spatulas, transfer salmon to cutting board.
- To serve, slide cake server under front section of top fillet and lift off fillet; transfer to warm large platter. Slide server under backbone and lift it away from bottom fillet; discard. Slide cake server between bottom fillet and skin and transfer fillet to platter. Serve with lemon wedges and caper sauce.