Martha Stewart Living Christmas Cookbook

Serves 8 to 10

1 whole salmon (6 to 8 pounds), scaled and cleans, head and tail on Coarse salt and freshly ground pepper
6 sprigs rosemary
3 tablespoons sugar
1/4 cup plus 3 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 1/4 cups clam juice Pinch of ground allspice Pinch of ground cloves Pinch of ground nutmeg
1 1/2 tablespoons arrowroot or 2 tablespoons cornstarch Sautéed Leeks and Potatoes (page 261)
10 lady apples, for garnish

1. Preheat oven to 450°F. Rinse salmon well. Using a sharp knife, trim 2 inches of flesh from each side of the fish belly; discard. Cut crisscross marks 2 1/2 inches apart on both sides of the salmon, deep enough to go through the skin.

2. Season salmon liberally inside and out with salt and pepper, and fill cavity with rosemary sprigs. Transfer salmon to a 16 1/2-by 12-inch roasting pan, standing it up on its belly and curving it to fit in the pan. Place pan in oven.

3. Heat sugar in a small saucepan over medium-low heat, stirring it several times, until melted and golden, about 5 minutes. Stir in vinegar and ginger; cook until reduced by half, 2 to 3 minutes. Add clam juice and spices, and bring to a boil. Reduce heat, and simmer a few minutes. Combine arrowroot or cornstarch with 1 tablespoon water in a small bowl; mix to dissolve. Stir into glaze. Cook, stirring constantly, until the glaze is thick and syrupy, about 1 minute.

4. When the salmon begins to brown (after 20 to 25 minutes), reduce oven temperature to 375°F. Brush salmon liberally on all sides with glaze. Continue brushing every 5 minutes until fish is cooked through; salmn should feel firm when touched at its thickest point. Total cooking time should be about 35 to 45 minutes.

5. Remove salmon from oven; let rest 5 minutes. Arrange potatoes and leeks on a serving platter. Using 2 spatulas, place salmon on top of vegetables. Garnish platter with lady apples.

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SAUTÉED LEEKS AND POTATOES

Serves 8

2 pounds (about 6) Yukon Gold potatoes
3 tablespoons unsalted butter
8 leeks, white and pale-green parts only, sliced into 1/4-inch rounds and washed well Coarse salt and freshly ground pepper

1. Place potatoes in a large saucepan; cover with cold water, and bring to a boil. Reduce heat, and simmer until just tender when pierced with a fork, 15 to 20 minutes. Drain, and set aside to cool.

2. Melt butter in a large sauté pan over low heat. Add leeks; cook, partially covered, until soft and translucent, about 20 minutes.

3. Slice potatoes into 1/3-inch rounds, and add to leeks. Season with salt and pepper; cook, covered, until potatoes are heated through, about 5 minutes. Serve immediately.