Recipe#10944

Title: Baked Salmon 06

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Alaskan Baked Salmon 
 Date: 3 Mar 1999 07:11:14 -0700 
 Message-ID: <36D80F93.619ACBFB@home.com> 

4-pound whole salmon with head and tail, scaled, and cleaned
 6 spring onions, chopped
 5 tablespoons fresh lemon juice
 3 tablespoons extra virgin olive oil
 1/3 cup white Zinfandel wine
 10 whole multicolored peppercorns
 1/2 teaspoon cayenne pepper
 5 whole cloves
 Paper thin cucumber slices
 Lemon wedges
 Fresh dill sprigs 
 Soak fish at least 4 hours in ginger ale before preparing it. Add
 enough to cover the fish. After 4 hours drain and rinse the fish.
 Preheat oven to 325F. Stack 2 heavy-duty foil sheets on large baking
 sheet.  Place fish on foil. Sprinkle half of green onions and 2
 1/2 tablespoons lemon juice inside fish. Drizzle remaining 2 1/2
 tablespoons lemon juice over fish.  Drizzle oil over. Pour wine
 over; sprinkle with peppercorns, cayenne pepper, and cloves. Sprinkle
 remaining green onions around fish. Bring up foil around fish,
 sealing tightly but leaving airspace between fish and foil. Bake
 fish 1 hour.
 Remove from oven. Open foil and let fish cool 1 hour. Reseal foil
 and refrigerate until cold, about 4 hours.  Open foil. Carefully
 remove skin from fish. Scrape off any grayish flesh. Transfer fish
 to platter.  Garnish top of fish with cucumber slices. Surround
 with lemon wedges and dill sprigs.
 For a quick sauce to go with the fish, whisk together 1/2 cup sour
 cream,4 tablespoons  mayonnaise, 1 teaspoon cayenne pepper, 1
 teaspoon chile powder and 2 table spoons cream style horseradish,
 heat till warm.
 A dish of hash brown potatoes with green peppers and onions, and
 a side dish of yellow butter squash, and a white sauce cucumber
 salad, with Salmon I really like a cabernet Sauvignon at room temp
 and for dessert...egg custard.