Title: Whole Baked Salmon
Categories: May 1993
Yield: 1 servings

1 Whole salmon with head and
-tail; scaled (4-pound)
6 Green onions; chopped
5 tb Fresh lemon juice
2 tb Olive oil
1/3 c Dry white wine
10 Whole black peppercorns
Paper-thin cucumber slices
Lemon wedges
Fresh dill sprigs

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.
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. (Can be prepared 1 day ahead. Keep
refrigerated.)

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.

Serves 8.

Bon Appetit May 1993

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