Subj : Grilled Seafood - 02
To : All
From : Dave Drum
Date : Fri Jul 08 2022 14:53:52
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Whole Salmon w/Preserved Lemon Relish
Categories: Seafood, Citrus, Vegetables, Herbs
Yield: 8 servings
4 lb Whole wild-caught salmon;
- gutted, cleaned, skin on,
- scaled
Olive oil
Fresh squeezed lemon juice
MMMMM---------------------------RELISH--------------------------------
2 Whole preserved lemons;
- rinsed, seeded, chopped
1/4 c Chopped fresh parsley
1/4 c Chopped fresh dill
1/4 c Chopped shallots
1 ts Extra virgin olive oil
1/2 ts Lemon juice
Ground black pepper
PREPARE LEMON RELISH: Combine all relish ingredients
into a small bowl.
Set grill for indirect heat
SCALE THE FISH IF NEEDED, RINSE, PAT DRY: Check to make
sure the scales have been removed from the salmon's
skin. If scales remain, use edge of a large spoon,
scrape against the sides of the fish, in the direction
of tail to head, to remove any fish scales that may
still be on the fish. (Best to work over a sink, as the
scales tend to fly all over the place.) Rinse fish with
cold water and pat dry.
STUFF THE SALMON, TIE UP WITH KITCHEN STRING: Make 1"
deep, diagonal cuts in sides of the salmon, spaced 1
1/2" to 2" apart. Stuff the cuts well with relish. Stuff
cavity with relish. (Note that if this uses up all of
your relish, you may want to make another batch of it to
serve alongside the fish.)
Squeeze some lemon juice over the fish. Rub olive oil
generously all over the fish (this will help keep it
from sticking to the grill grates).
Tie up the fish with kitchen string, to help hold it
together while grilling.
GRILL THE SALMON: When the grill is good and hot, oil
the grill grates. (Use tongs to spread oil over the
grates with a folded up and oil-soaked paper towel.)
Grill on indirect heat (away from coals or not directly
over flame) for 20-30 min, turning half way. Try to keep
the grill temperature at 350+|F/175+|C-375+|F/190+|C. Use a
meat thermometer to test the fish, inserted into the
deepest part. The fish is done when the internal
temperature of the fish is 130+|F/55+|C.
If the skin comes off when you flip the fish, or when
you remove the salmon from the grill, don't worry about
it. Just peel it off before serving.
Serve with remaining fresh relish.
By Elise Bauer
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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