Salmon, yum!

So unlike many Alaskans we don't get to go fishing during salmon season or have friends with a fish wheel to fill our freezer. So when Fred Meyer had a one store, two days only sale on Sockeye Salmon ($2.99 a pound!) I jumped on it.

Cooking a whole salmon is really, really easy. I assume it's been beheaded and properly cleaned.

Roasted Salmon

1 whole sockeye salmon, cleaned (3-4 pound)
1 large lemon, sliced
fresh dill
1/4 c butter
1/2 c white wine (optional)
salt and pepper to taste
Big sheets of aluminum foil

1. Heat the oven to 375F.
2. Piece together the foil to make a sheet big enough to wrap the salmon in a big foil packet.
3. Put the lemon slices and chopped dill into the body cavity with dots of butter. Fold the edges of the foil together but just before sealing, pour in the wine.
4. Bake the fish for 50-60 minutes.
5. Serve hot or cold. If you want to serve it cold, allow the fish to cool in the parcel and then gently peel off the skin.

Other things that go good in a salmon cavity: pineapple (or any acidic fruit), bay leaves, tarragon, apricots, or whatever your mom used to use! The drippings can be poured over rice. Salmon is full of natural Omega-3's; the acids help draw that from the fat under the skin into the flesh.

Leftovers, if you have any, make a lovely sandwich spread, just add some mayo like tuna salad.