Try this recipe for a deliciously different spin on salmon.
1/4 cup (50 mL) olive oil
4-5 lb (2 kg) whole salmon, scaled, head and tail removed
6 green onions, chopped
1/4 cup (50 mL) fresh lemon juice
1/2 cup (125 mL) dry white wine
12 whole black peppercorns
fresh dill and lemon curls
Spread two large sheets of heavy-duty foil, shiny side up, on a baking sheet and coat with 1 Tbsp (15 mL) of olive oil. Place fish on the foil. Sprinkle inside cavity of the fish with half of the green onions and half of the lemon juice. Sprinkle the remaining lemon juice, oil, and green onions and the wine peppercorns around the fish. Fold the foil around the fish, closing tightly at the top, leaving a space between the foil and the salmon. Bake in a preheated 350°F (180°C) oven for 45 minutes. Remove from the oven and open the foil. If serving warm, let stand until cool enough to handle. Carefully remove the skin and open the two halves of the salmon so they lie flat. Reach for the center bone and pull from one end. The smaller side bones will lift away. If serving cold, reseal the foil after the fish has cooled and refrigerate for up to one day.
Dill Sauce
1 1/2 cups (375 mL) plain yogurt or sour cream
4 1/2 tsp (22 mL) lemon juice
2 green onions, finely chopped
1 tsp (5 mL) fresh dill, chopped
salt and pepper
In a small saucepan, combine the yogurt, lemon juice, green onions and fresh dill. Season with salt and pepper to taste. Over medium high heat, cook the sauce until hot, but do not allow to boil. Remove from heat and serve immediately with hot salmon or cool and serve with the cold salmon. Garnish with sprigs of dill and lemon curls.
Makes eight to 10 servings.