For the salmon: 1 fillet of salmon, peeled (1.8 kg)
2 tablespoons of lemon juice
1/2 teaspoon of salt
2 tablespoons of butter (for greasing)
For the parsley sauce
2 cups of fresh parsley leaves (90 g)
2 cloves of garlic
2 pots of natural yogurt (400 g)
1/3 cup of olive oil (80 ml)
1 teaspoon of salt
For the white sauce
2 medium-sized onions, finely chopped (200 g)
3 tablespoons of butter
1/4 cup of all-purpose flour
5 cups of skimmed milk
1 1/2 teaspoons of salt
Tall sprigs of green scallions for garnish
For the salmon: 1 fillet of salmon, peeled (1.8 kg)
2 tablespoons of lemon juice
1/2 teaspoon of salt
2 tablespoons of butter (for greasing)
For the parsley sauce
2 cups of fresh parsley leaves (90 g)
2 cloves of garlic
2 pots of natural yogurt (400 g)
1/3 cup of olive oil (80 ml)
1 teaspoon of salt
For the white sauce
2 medium-sized onions, finely chopped (200 g)
3 tablespoons of butter
1/4 cup of all-purpose flour
5 cups of skimmed milk
1 1/2 teaspoons of salt
Tall sprigs of green scallions for garnish
Preheat the oven to hot (200°C)
Prepare the salmon: season the salmon with lemon juice and salt
Pickle a large baking dish with butter and place the fillet
Put it in the oven for about 25 minutes, until, when you spear the tip of the fillet with a fork, it breaks off into flakes
Remove from the oven
Prepare the parsley sauce: in a blender, blend the parsley, garlic, and yogurt until smooth
Add the olive oil in a stream, blending continuously, until you get a thick sauce
Season with salt and reserve
Prepare the white sauce: in a medium-sized pan, sauté the onions in butter until they're soft
Add the flour and stir for about 1 minute
Add the milk, salt, and continue stirring until you get a thick sauce
In a serving dish, place the salmon, surrounded by the parsley sauce and white sauce
Garnish with green scallions and serve hot.
