Whole Salmon
Yield
1 fishPrep
15 minCook
60 minReady
75 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
salmon
|
*
|
| 1 | x |
potatoes
sliced |
*
|
| 1 | x |
onions
sliced |
*
|
| 1 | x |
lemons
sliced |
*
|
| 1 | x |
white wine
chablis |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
salmon
|
*
|
| 1 | x |
potatoes
sliced |
*
|
| 1 | x |
onions
sliced |
*
|
| 1 | x |
lemons
sliced |
*
|
| 1 | x |
white wine
chablis |
*
|
Directions
Wash and pat dry inside and out.
Lay fish on heavy foil.
Stuff innards with slices of potatoes, onions, and lemon (these will absorb the oil in the fish and will be discarded.
Pour a cup (or so, depending on how large the fish is) of Chablis over the fish and close the foil tightly.
Bake at 350℉ (180℃) F (or over a grill) until it just begins to flake.
