Grilled Whole Salmon with Preserved Lemon Relish
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
One whole of a wild-caught salmon, gutted, cleaned, skin on, scales removed
Olive oil
Fresh squeezed lemon juice
2 whole preserved lemons, rinsed of excess salt, seeds removed, chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped shallots
1 teaspoon extra virgin olive oil
1/2 teaspoon lemon juice
Ground black pepper
Directions
Combine all relish ingredients into a small bowl. Preheat grill for indirect heat.
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. Rinse fish with cold water and pat dry.
Make 1-inch deep, diagonal cuts in sides of the salmon, spaced 1 1/2 to 2 inches apart. Stuff the cuts well with relish. Stuff cavity with relish.
Squeeze some lemon juice over the fish. Rub olive oil generously all over the fish .
Tie up the fish with kitchen string, to help hold it together while grilling.
When the grill is good and hot, oil the grill grates.
Grill on indirect heat for 20-30 min, turning half way. Try to keep the grill temperature at 350 degrees F-375 degrees F. 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 degrees F.
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. A 2 lb half-whole salmon will serve 4.