PINEAPPLE SALMON IN A BAG
Source: recipegoldmine.com/fish/fish63.htm
Serves 4

1 large foil-roasting bag
1 fresh whole salmon*
2 C. fresh pineapple chunks, drained
1 C. salted butter, softened
3 T. fresh parsley, chopped
1 tbsp. fresh chives, chopped
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
1 tsp. dried cayenne pepper
Parsley sprigs to garnish

* If using frozen salmon, defrost thoroughly in refrigerator before using. Make sure there are no ice crystals in the inner cavity.

Preheat oven to 375ºF (175ºC). Grease inside of roasting bag and put it on a cookie sheet. Using a food processor, blend butter, parsley, chives, shallot, black pepper and dried cayenne pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs. Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside. Wash salmon with water. Place fish inside the roasting bag and top with the pineapple and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors. Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with parsley sprigs.