This is a very simple and quick roasted salmon recipe from our friend and contributor - Marie Rayner. You can find her delicious blog at theenglishkitchen.blogspot.co.uk. If you are looking for more delicious recipes please follow or recipe section at farmerschoice.co.uk/recipes.

1. Lemon-Roasted Whole Salmon
Author: Marie Rayner of http://theenglishkitchen.blogspot.co.uk
Serves 12
Elegant but refreshingly simple, this whole roasted salmon is set to
impress. It is served with a simple creamy dill sauce. You can also
serve it cold. Just chill before skinning.
Ingredients
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1 whole salmon cleaned
(2.2kg or 5 pounds)
1/4 tsp fine sea salt
1/4 tsp ground black pepper
3 unwaxed lemons sliced
1 bunch of fresh dillweed, coarsely chopped
1 bunch fresh flat leaf parsley, coarsely chopped
2 TBS butter, melted

2. For the Creamy Dill Sauce:
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2 TBS butter
2 TBS plain flour
125ml milk
125ml dry white wine
125ml double cream
3/4 tsp fine sea salt
1/4 tsp ground black pepper
2 heaped dessertspoons of chopped fresh dill
Step-by-step Instructions:
Using a sharp chef's knife, cut off the fish head behind the gills, or have
your fish monger remove it. Rinse the fish well and pat it dry with some
paper kitchen toweling. Season it well, inside and out, with some salt
and pepper. Take a large sheet of aluminium foil and place it onto a
large baking sheet Arrange one third of the lemon slices in a
lengthwise row down the centre of the foil. Place the salmon on top.
Fill the body cavity of the fish with the dill, parsley and another third of
the lemon slices. Draw the foil up around the fish, crumpling it to help
hold in the juices, but leaving the salmon uncovered.
Preheat the oven to 230*C/450*F/ gas mark 8. Once heated load the
salmon and roast it for about 45 minutes or until the flesh at the thickest
part of the salmon is opaque and the flesh flakes easily when prodded
with the tines of a fork. Remove from the oven and tent with foil. Allow
to rest while you make the sauce. Remove and reserve 125ml of the
pan juices.
Melt the butter in a heavy bottomed saucepan over medium
heat. Whisk in the flour. Cook, stirring, for one minute. Gradually whisk
in the milk, wine, cream, salt and pepper. Cook, whisking constantly
for 5 minutes. Whisk in the reserved pan juices. Reduce the heat to low
and allow to simmer for 5 minutes. Keep warm whil carving the
salmon. Stir in the dill just before serving.
To carve the salmon, discard the lemon from on top. Cut lengthwise

3. along the backbone through to the bone. gently pull off the skin and
discard. Cut along midline, parrallel to the backbone through to the
bone. Cut crosswise into 4 inch wide portions. Lift the portions off the
bones onto warmed plates. Gently lift the exposed bones away from
the other side. Cut the salmon into portions and plate as before. Serve
each with a spoonful of the warm dill sauce.
Enjoy your lemon roasted salmon.
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