Salmon is probably one of the simplest, "fancy" main courses.

In many parts of Canada we can, at certain times of year, buy a frozen salmon that has been gutted and the head removed. It takes under 15 minutes to prepare for the oven. By comparison, the salad and the rice that we usually have with this fish is a big job. A 2 1/2 to 3 lb salmon will feed 4 people. This recipe will work well with almost any kind of fish. While Mason doesn't care much either way, Yvonne is repulsed by fins and tails so we always cut these extremities off. Some people think it looks nicer (fancier) with them on but, on or off, the taste is not affected.

Ingredients:
The fish
Sweet butter
One lemon

Method:
*Even if the fish has been cleaned and decapitated, (at this point, if you wish to remove the tail and fins - do so with a good pair of scissors) wash the fish thoroughly, inside and out. Make sure the scales have been removed - if not- scrape the fish down with a knife (going against the grain) to remove any scale left on and set your fish aside to dry.

*Set, onto your work surface, a piece of foil 2 1/2 times the length of the fish.

*lay slivers of butter along the foil - the length of the fish every 1/2 inch (12mm) or so. It is not necessary to cover the length completely.

*Lay the fish on top of the butter. Then put slivers of butter into the cavity of the fish. In the cavity, on the butter put slices of lemon - about 1/16 inch (3mm) thick. On top of the fish put slivers of butter (again) and slices of lemon on top of the butter (again).

*Being careful not to tear the foil, wrap the fish so that it makes a completely closed pocket.

*This layer of foil will always leak so we always take a second piece of foil and wrap the bundle again - rolling up the sides a little. Place your wrapped fish on a pan, put it into a hot oven (375F - 190C) and bake for about 25 minutes/pound (1/2 hr per 500 gram) eg: a 3 lb (775 g) fish bakes for about 1 hour 15 minutes. We usually bake it for an additional 5 to 10 minutes.

A warning about fish: Even salmon, with its large bones, should cause you to be careful with children. Never give a youngster salmon from the tail. The bones are larger and easier to see near the head.

Enjoy your supper!

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