- Portion size 12 servings
- 1/4 cup white vermouth
- 2 tablespoons chopped fresh thyme
- 2 salmon (about 2 lb/1 kg each)
- 1/2 teaspoon salt
- 1 lemon thinly sliced
- 12 sprigs fresh thyme
- 12 sprigs parsley
- 1/2 cup packed fresh basil leaf
- 1/2 cup light mayonnaise
- 2 tablespoons chopped fresh chives
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
In small saucepan, heat vermouth with chopped thyme over medium heat; let cool for 10 minutes. Strain through sieve.
Cut four 40-inch (1 m) long pieces of foil; place double thickness on each of 2 baking sheets. Grease foil. Cutting just to skin, cut each piece of salmon into 6 portions; place, skin side down, on each pan. Sprinkle with salt; divide lemon and thyme sprigs over each. Drizzle with vermouth mixture. Enclose in foil and seal to form packet.
Roast in top and bottom thirds of 400°F (200°C) oven, rotating and switching pans halfway through, until fish flakes easily when tested, about 25 minutes. Discard thyme sprigs; scrape off white protein. Serve warm or let cool for about 30 minutes. Discard lemon. Refrigerate until cold. Cover and refrigerate for up to 24 hours.
Basil Mayonnaise: In food processor or blender, puree together basil, mayonnaise, chives, oil, lemon juice and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Serve with salmon.