We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
1 whole salmon, cleaned and dressed (or 2 halves) Salt, pepper, dill, parsley 1 carrot, peeled and slices 1 onion, peeled and slices 2 tbsp. chopped celery Juice of one lemon 1 c. dry white wine
Sour cream and dill sauce, or Hollandaise, or whatever you like
Place salmon on 2 sheets heavy duty foil large enough to double fold all sides. Sprinkle fish cavity and sides with seasonings. In cavity, scatter carrot, onion, celery, lemon juice and white wine. Fold up foil so package is air and water tight. Leave airspace for steaming. Run dishwasher empty to clean out soapy residue. Place foil wrapped salmon on top shelf making sure no wire will tear foil. Run dishwasher 2 full cycles and check for doneness. Serve with desired sauce.
That is exactly how we used to cook Blue Fish when I was a kid on the Jersey Shore.... ah, memories. We used to catch so many fish that we would ice them down at the foot of the driveway with a sign saying "Free Blue Fish"!
Geez Louise! Glad to know another person uses that phrase.
Actually, you should place parchment paper between product and aluminum foil. But the recipe is good. Did some-Great Lakes salmon on the grill one year and met neighbors I never knew existed. I think I was exposed by using LOTS of herbs. Also added slivers of Yukons and some greens. Ah ...yes.