Oven-Poached Salmon

• 1 small whole salmon, approximately 2 1/2 pounds
• 4 spring onions (scallions)
• 6 sprigs fresh tarragon
• 12 sprigs fresh parsley
• 1 lemon
• 2 teaspoons unsalted butter, approximately
• 1/2 cup dry white wine (more if needed)

1. Preheat oven to 350 degrees.
2. Split salmon lengthwise, and lay one half on a sheet of heavy-duty aluminum foil.
3. Split the spring onions lengthwise.
4. Place the onions, tarragon and parsley on the salmon.
5. Top with other half of the fish.
6. Slice lemon thinly and lay slices over top of salmon.
7. Dot with butter.
8. Sprinkle with white wine.
9. Wrap foil loosely around the salmon, sealing the package tightly by folding over several times; this prevents steam from escaping.
10. Place salmon packet on a cookie sheet and bake 30 minutes.
11. Remove from oven and set aside to cool, but do not open packet until ready to serve or to use.

salmon, spring onions, tarragon, parsley, lemon, unsalted butter, white wine

Taken from cooking.nytimes.com/recipes/2112 (may not work)