Whole Sockeye Salmon with Garlic & Preserved Lemon Salsa Recipe
This recipe takes advantage of the wild sockeye season. Grilling whole stuffed salmon on the grill is not hard, but it does require that the grill grates be very clean, and well oiled -- or you will have a hard time flipping the salmon over without loosing a serious amount of meat.
This recipe was inspired by the current edition of "Edible Seattle". You can make this with either fresh or preserved lemons. Since lemons and salmon are not usually in season at the same time, preserved lemons are often a great way to go. Their flavor is nice contrast to fresh lemons. They are strong in taste you can eat the skins. If you haven't tried preserved lemons before, this is a great way to give them a chance.
One whole salmon (gutted, cleaned and scales removed) - 3-5 pounds
rice bran oil
Salt and pepper
3 sprigs rosemary
2 whole preserved lemons - rinsed, seeds removed, coarsely chopped
1 head hard-neck garlic - crushed or thinly sliced
1/4 cup fresh flat-leafed parsley - chopped
1/4 cup shallots - chopped
1/2 teaspoon lemon juice
1/2 tablespoon olive oil
salt and freshly ground pepper to taste
1. Prepare salsa by mixing all ingredients together in a mixing bowl. Set aside.
2. To prepare salmon, wash and dry salmon thoroughly. Rub inside and out with olive oil, and salt and pepper salmon cavity completely. Stuff salsa inside salmon cavity, reserving some for serving later. Place rosemary sprigs inside salmon and tie tightly with kitchen string to keep salmon closed and salsa inside the cavity as much as possible while grilling.
3. Prepare grill by carefully and completely clean grates. Brush liberally with good vegetable oil -- like rice bran oil. Preheat grill under moderate heat to approximately 325-degrees. Place salmon on grill -- using indirect heat. Grill for 10-15 minutes on each side -- until internal temperature of salmon reaches 130 degrees.
4. Serve with remaining salsa and garnish with rosemary sprigs.