Whole Roasted Salmon

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And cut into 1" pieces
On the bias; 1" thick
2 lb Carrots; peeled, sliced
1 Whole Salmon - (4 to 5 lbs);
And washed
1 tb Freshly-ground black pepper
6 lg Vidalia onions or other
5 tb olive oil
2 oz Fresh tarragon bunch
1 lb Leeks; well washed,
Cut into 1/8ths
2 tb Kosher salt

Original recipe makes 10 servings



Preheat oven to 450 degrees. Rub the salmon on all sides with 3 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan, coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Place the roaasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables. Serve by portioning out the fish using two large spoons; filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet. This recipe yields 10 to 12 portions as part of a buffet. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C19 broadcast 04-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-21-1998 Recipe by: Michael Lomonaco

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Calories Per Serving: 17 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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