Picture Paxarcana.wordpress.com1/4 cup (50 mL) white vermouth 2 tbsp (25 mL) chopped fresh thyme (or 1 tsp/5 mL dried) 2 sides salmon (about 2 lb/1 kg each) 1/2 tsp (2 mL) salt 1 lemon, thinly sliced 12 sprigs fresh thyme or parsley
|Per serving: about||-|
|total fat||13 g|
|sat. fat||3 g|
In small saucepan, heat vermouth with chopped fresh thyme over medium heat; let cool for 10 minutes. Strain through sieve.
Cut four 40-inch (1 m) long pieces of foil; place double thickness on each of 2 rimless baking sheets. Grease foil.
Cutting just to skin, cut each piece of salmon into 6 portions; place, skin side down, on each pan. Sprinkle with salt<> Roast in top and bottom thirds of 400°F (200°C) oven, rotating and switching pans halfway through, until fish flakes easily when tested, about 25 minutes. Discard thyme sprigs; scrape off white protein. (Make-ahead: Let cool for about 30 minutes; discard lemon and refrigerate until cold. Cover and refrigerate for up to 24 hours.) Serve warm or cool. Have a great day.