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1
* (Remove leaves and cut into fine strips to prevent blackening)
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2
NOTE: The original recipe did not call for nonfat cream cheese.
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3
Skin the salmon fillet and remove the pin bones (usually 20-50) with needle-nose pliers.
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4
Place the fillet skin side down in a two-inch deep metal baking pan.
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5
Squeeze lemon juice onto the fish.
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6
Cover the fillet with the lemons, onions, parsley, basil, thyme, oregano, garlic pwdr and onion pwdr.
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7
Pour the wine and water into the pan.
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8
Cover the pan with plastic wrap, then with aluminum foil.
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9
Bake at 375-400 degrees for about 30 min.
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10
Check the fillet with a meat thermometer; when it reaches 130-140 degrees, remove and cold for 15-20 min.
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11
Remove foil and plastic wrap.
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12
Remove the pcs of lemon and onion and drain juices.
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13
The salmon should be light pink.
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14
To remove from baking pan, tightly cover the pan with fresh plastic wrap and flip the pan onto the plastic wrap.
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15
Flip the fillet again from the wrap onto a serving tray.
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16
Garnish with Italian parsley, tomato roses or possibly thin lemon slices.
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17
Chill for at least one hour.
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18
Serve cool with Creamy Dill Sauce.
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19
Creamy Dill Sauce:Blend ingredients in food processor till smooth.
