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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Good Home Cookbook Ingredients:
6 lbs whole salmon, cleaned and dressed |
1 medium lemon, thinly sliced |
3 tablespoons butter |
3 tablespoons all-purpose flour |
2 cups 2% low-fat milk |
2 tablespoons parsley, chopped |
2 hard-boiled eggs, peeled and coarsely chopped |
salt and pepper |
Directions:
1. Preheat the oven to 450°F.
2. Rinse the fish and pat dry with paper towels. Lay the fish on a large piece of heavy-duty aluminum foil. Put half the lemon slices inside the fish's cavity; place the remainder on top. Fold the foil to encase the fish, securing the ends sono liquid escapes during baking. Place the package in a large roasting pan.
3. Bake for about 45 minutes, until the fish flakes easily.
4. While the fish bakes, prepare the sauce. Melt the butter in a med saucepan over med heat. Stir in the flour to form a smooth paste. Cook for about 2 minutes, then slowly stir in the milk and continue cooking, stirring constantly, until the sauce thickens, about 2 minutes more. Add the parsley, eggs, and salt and pepper to taste.
5. Divide the salmon into serving portions and spoon the sauce over each before serving.
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