Cold Glazed Salmon
3/4 c Dry white wine 8 Basil leaves 3 Tarragon (plus more for garn -sh) 3 Shallots, minced 2 Rosemary 2 Lemon slices 3 Celery leaves 7 lb Whole salmon, cleaned, rinse -, patted dry...
Ingredients
- 3/4c dry white wine
- 8basil leaves
- 3tarragon (plus more for garn
- 2rosemary
- 2lemon slices
- 3celery leaves
- 7lbwhole salmon, cleaned, rinse
- 1turnip
Directions
- 1
3/4 c Dry white wine 8 Basil leaves 3 Tarragon (plus more for garn -sh) 3 Shallots, minced 2 Rosemary 2 Lemon slices 3 Celery leaves 7 lb Wh
- 2
Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 Tbsp
- 3
Lay the salmon on a piece of heavy foil, twice as long as the fish
- 4
Pick up edges of foil and pour the wine mixture over the fish
- 5
Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them
- 6
Put the salmon on a large baking sheet or roasting pan and bake it in the middle of a preheated 375f oven for 50-60 minutes or until the fis
- 7
Transfer the package to a work surface, open foil carefully, and remove the skin from the top of the salmon below the head to the bottom of
- 8
Scrape away any brown flesh, leaving head and tail intact