02-03-2005, 05:46 AM
Serves 4
1 large foil roasting bag
1 fresh whole salmon*
2 cups fresh pineapple chunks, drained
1 cup salted butter, softened
3 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 shallot, finely chopped
2 teaspoons coarsely ground black pepper
1 teaspoon dried cayenne pepper
Parsley sprigs to garnish
* If using frozen salmon, defrost thoroughly in refrigerator before using. Make sure there are no ice crystals in the inner cavity
Preheat oven to 375 degrees F (175 degrees C). Grease inside of roasting bag and put it on a cookie sheet.
Using a food processor, blend butter, parsley, chives, shallot, black pepper and dried cayenne pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.
Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.
Wash salmon with water. Place fish inside the roasting bag and top with the pineapple and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.
Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight.
Serve hot garnished with parsley sprigs.
1 large foil roasting bag
1 fresh whole salmon*
2 cups fresh pineapple chunks, drained
1 cup salted butter, softened
3 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 shallot, finely chopped
2 teaspoons coarsely ground black pepper
1 teaspoon dried cayenne pepper
Parsley sprigs to garnish
* If using frozen salmon, defrost thoroughly in refrigerator before using. Make sure there are no ice crystals in the inner cavity
Preheat oven to 375 degrees F (175 degrees C). Grease inside of roasting bag and put it on a cookie sheet.
Using a food processor, blend butter, parsley, chives, shallot, black pepper and dried cayenne pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.
Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.
Wash salmon with water. Place fish inside the roasting bag and top with the pineapple and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.
Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight.
Serve hot garnished with parsley sprigs.