2 T. minced fresh Dill
1/2 C. dry White Wine
1/2 C. Fish Stock or Clam Broth
1 small Carrot, peeled and sliced
1 Celery Rib with leaves, cut into 4 pieces
1 small Onion, sliced
1 whole 5-8 lb. Salmon, cleaned, gutted and scaled
Lemon slices and dill for Garnish
Green Mayonnaise

In a small saucepan combine the dill, wine, stock, carrot, celery and onion. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Preheat the oven to 425 degrees. Place salmon on double thickness of foil large enough to make a packet to enclose the fish, sprayed lightly with cooking spray. Pour cooking liquid over the salmon and fold up sides of foil to make a container. Pull up the lenghtwise sides and crimp the edges together all around. Bake for 25-30 minutes for a 5 lb. fish. Using 2 spatulas, remove fish and transfer to serving plate. Discard paching liquid. Carefully remove the skin from both sides of the fish. Cut the fish along the backbone. Serve at room temperature with green mayonnaise. When the top side is eaten, turn fish over to serve remaining half.

For Salmon Only:

Yield: 12 servings
Calories: 177
Fat: 7.3g
Fiber: 0g