Ingredients
- 3 tbsp (45 g) butter
- 2 onions, minced
- 3 dry green onions
- 2 carrots, minced
- 2 bay leaves
- 1/2 tsp (1.5 g) dried thyme
- Salt, pepper, fennel seeds (to taste)
- 4 tbsp (60 mL) water
- 1/2 cup (125 mL) dry white wine
- 2 sprigs of parsley
- Juice of 1/2 lemon
- 3 lb (1.2 kg) salmon fillet
- Lemon quarters (for garnish)
Steps
- Preheat the oven to 350 F (180 C) or heat the barbecue.
- In a saucepan, heat the butter. Cook the onion, the green onions, the carrots and the herbs, uncovered, for 4 minutes.
- Season with the salt, pepper and fennel seeds.
- Add the water, wine, lemon juice and parsley sprigs.
- Let simmer for 5 minutes. Set aside.
- Rinse and pat dry the fish.
- On a sheet of aluminium foil, pour half of the onion mixture. Lay down the salmon and pour on the rest of the onion mixture. Seal.
- Place on a broiler pan and cook in oven for 45 minutes (or 15 minutes per pound (450 g)).
