2 large lemons, thinly sliced
1 whole salmon (5.5 pounds), dressed, with head and tail removed
2 Tbls olive oil
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 large bunch or 2 small bunches fresh tarragon
1 small bunch Italian parsley
lemon slices and tarragon sprigs for garnish
Preheat oven to 450.
Line 15-1/2" by 10-1/2" jelly-roll pan or large roasting pan (17"
by 11-1/2") with foil.
Place one-third of lemon slices in a row down center of pan.
Rub outside of salmon
with olive oil.
Place salmon on top of lemon slices.
Sprinkle cavity with salt and
pepper.
Place tarragon and parsley sprigs inside cavity with half of remaining lemon
slices.
Place remaining lemon slices on top of fish.
Roast salmon about 40 minutes or until fish turns opaque throughout
and flakes easily
when tested with a fork.
Carefully remove lemon slices and skin from top of salmon;
discard.
Transfer salmon to large platter.
Garnish with additional lemon slices and
tarragon sprigs if you like.
Makes 16 buffet servings.
0 carbs
=====================================
Sauce to go with it,
would probably be good with any fish dish
Light Remoulade Sauce
1 Cup plain low-fat yogurt
2 Tbls light mayonnaise
2 Tbls Dijon Mustard with seeds
1 Tbls snipped fresh chives
1 Tbls capers, drained and chopped
2 tsp fresh lemon juice
1/2 tsp dried tarragon, crumbled
1/8 tsp salt
1/8 tsp coarsely ground black pepper
In small bowl, stir all ingredients until blended.
Cover and refrigerate until ready to
serve.
Makes about 1 1/3 cups.
Each tbls contains 2 carbs
by:
charly
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