|
|
-
|
-
|
whole salmon
|
|
2
|
-
|
large lemons, thinly sliced
|
|
1
|
-
|
large onion, thinly sliced
|
|
1/2
|
cup
|
dry white wine or dry vermouth
|
|
2
|
tablespoons
|
chopped parsley
|
|
1/2
|
teaspoon
|
freshly ground pepper
|
|
1/2
|
teaspoon
|
salt
|
|
-
|
-
|
lemon wedges
|
|
1
|
Preheat oven to 350 degrees F. Place salmon on heavy-duty foil (large enough to wrap the salmon). Layer salmon with lemon and onion slices; add wine. Sprinkle with parsley, pepper, and salt.
|
|
2
|
Seal foil tightly around salmon. Bake 50 to 60 minutes until fish is flaky and tender. Remove from oven; open foil and arrange salmon on a platter. If you like, remove the skin before serving. Garnish with lemon wedges.
Good Housekeeping
suggests: For a prettier presentation, we also garnished the platter with lots of parsley and placed very thinly sliced lemon along the length of the fish.
|
|
Nutritional Analysis
|
|
|
Number of Servings:
20
|
|
Per Serving
|
|
calories
|
110
|
cholesterol
|
47
mg
|
|
fat
|
3
g
|
sodium
|
115
mg
|
|
|
|
|
|
|
