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Barbecued Whole Salmon
The trick of cooking whole salmon on the barbecue is knowing how to handle it. While these directions are for a Pacific salmon, they are useful for any whole fish.
Ingredients:
4 oz. Shrimp or crab meat (optional) 125 g
1/2 cup Potato, cooked, finely chopped 125 ml
1/4 cup Tomato, finely chopped 60 ml
1/4 cup Cucumber, finely chopped 60 ml
2 tbsp Green pepper, finely chopped 30 ml
2 tsp Lemon juice 10 ml
1 tsp Fresh dill, finely chopped 5 ml
1 tbsp Butter, melted 15 ml
1/2 tsp “Fisherman’s Market Seafood Spice” (Available in store)
Salt and pepper, to taste
Directions:
Rinse salmon under cold running water and pat dry inside and out. Sprinkle cavity with salt, pepper and lemon juice. If desired, stuff lightly (stuffing recipe below), skewer and lace closed.
Rub generously with softened butter. Tear off double thickness of heavy duty foil that is equal in length, and at least twice the width of salmon. Oil foil on 1 side. Punch numerous pencil holes through foil. Over hot coals, place foil flat on grill, oiled side up.
Place salmon on foil. Measure at thickest point. Allow 12 to 15 minutes per inch (2.5 cm) total cooking time. Halfway through cooking time, gather long edges of foil together and form “handle.” Grip handle, flip salmon; reopen foil for rest of cooking time. Test with fork for doneness along both sides of backbone at thickest point. Juices should run clear and flesh should be opaque.
For oven baking, measure at thickest point, including stuffing, and bake at 450F/230C for 10 minutes per inch (2.5 cm) thickness, or until juices run clear and flesh is opaque even along backbone when tested with a fork.
Summer gardening Stuffing: Combine all ingredients
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