Ingredients
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1 - 4 lb. whole salmon with head and tail (scaled and cleaned) 6 spring onions, chopped 5 tbsp. fresh lemon juice 3 tbsp. extra virgin olive oil 1/3 cup white Zinfandel wine 10 whole multicolored peppercorns 1/2 tsp. cayenne pepper 5 whole cloves Paper thin cucumber slices Lemon wedges Fresh dill sprigs
Procedure
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Preheat oven to 325F. Stack 2 heavy-duty foil sheets on large baking sheet. Place fish on foil. Sprinkle half of green onions and 2 1/2 tbsp. lemon juice inside fish. Drizzle remaining 2 1/2 tbsp. lemon juice over fish. Drizzle oil over. Pour wine over; sprinkle with peppercorns, cayenne pepper, and cloves. Sprinkle remaining green onions around fish. Bring up foil around fish, sealing tightly but leaving airspace between fish and foil. Bake fish 1 hour. Remove from oven. Open foil and let fish cool 1 hour. Reseal foil and refrigerate until cold, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Open foil. Carefully remove skin from fish. Scrape off any grayish flesh. Transfer fish to platter. Garnish top of fish with cucumber slices. Surround with lemon wedges and dill sprigs.
For a quick sauce to go with the fish, whisk together 1/2 cup sour cream, 4 tbsp. mayonnaise, 1 tsp. cayenne pepper, 1 teaspoon chile powder and 2 table spoons cream style horseradish, heat till warm. A dish of hash brown potatoes with green peppers and onions, and a side dish of yellow butter squash, and a white sauce cucumber salad, with Salmon .
