TARRAGON-ROASTED SALMON

No fish poacher? Roast a whole salmon in the oven instead. This herb-stuffed fish is a delicious dish that serves up to ten people. Any leftovers can be turned into tasty salmon cakes or salmon salad.

Prep: 10 minutes       Roast: 40 minutes

2 large lemons, thinly sliced

1 whole salmon (5½ pounds), cleaned and scaled

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon coarsely ground black pepper

1 large bunch tarragon

1 small bunch parsley

Caper Sauce

Lemon wedges

1. Preheat oven to 450°F. Line jelly-roll pan with foil. Arrange one-third of lemon slices in row down center of pan.

2. Rinse salmon inside and out with cold running water; pat dry with paper towels. Rub outside of salmon with oil. Place salmon on top of lemon slices. Sprinkle cavity with salt and pepper. Place tarragon and parsley sprigs and half of remaining lemon slices in cavity. Arrange remaining lemon slices on top of fish. Roast salmon until just opaque throughout when knife is inserted at backbone, about 40 minutes.

3. Meanwhile, prepare Caper Sauce.

4. Carefully remove lemon slices and peel off skin from top of salmon; discard. Using two wide spatulas, transfer salmon to cutting board.

5. To serve, slide cake server under front section of top fillet and lift off fillet; transfer to warm large platter. Slide server under backbone and lift it away from bottom fillet; discard. Slide cake server between bottom fillet and skin and transfer fillet to platter. Serve with lemon wedges and caper sauce. Makes 10 main-dish servings.

Each serving without sauce: About 325 calories, 33g protein, 1g carbohydrate, 20g total fat (4g saturated), 96mg cholesterol, 213mg sodium.

SMOKED AND PROCESSED FISH

ANCHOVIES: These tiny salted fish are an important seasoning in Mediterranean cooking. They are usually found filleted, salt-cured, and canned in oil. Because most recipes call only for a few fillets, you will often have leftover anchovies; cover the can tightly with plastic wrap and use within one week. Anchovy paste is a convenient product because there is no waste. About ½ teaspoon of anchovy paste equals one fillet.

CAVIAR: Real caviar is the salted roe of sturgeon. You may see lumpfish and salmon “caviar,” but they are not really caviar—they’re just fish eggs. Caviar is rare, costly, and uniquely delicious. There are three categories: beluga (large dark gray eggs), osetra (medium eggs that range in color from yellow to brown), and sevruga (smaller eggs that are light gray).

SALT COD: Cod that has been salted and dried. Buy thick white pieces; salt cod turns gray as it ages. Salt cod is always soaked thoroughly and rinsed before cooking to remove the salt.

SMOKED SALMON: Nova is named after the true Nova Scotia salmon, which is rarely seen in our markets. It has been cured in brine and then smoked. Lox is salmon that has been pickled in a spiced brine but is not always smoked.

CAPER SAUCE

In medium bowl, mix ¾ cup sour cream, ½ cup mayonnaise, ¼ cup milk, 3 tablespoons capers, drained and chopped, 2 tablespoons chopped fresh tarragon, ½ teaspoon freshly grated lemon peel, and ⅛ teaspoon coarsely ground black pepper until blended. Cover and refrigerate until ready to serve, up to two days. Makes about 1⅔ cups.

Each tablespoon: About 58 calories, 0g protein, 1g carbohydrate, 6g total fat (2g saturated), 7mg cholesterol, 90mg sodium.