Whole Sockeye Salmon with Garlic & Preserved Lemon Salsa Recipe
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Whole Sockeye Salmon with Garlic & Preserved Lemon Salsa Recipe

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One whole salmon (gutted, cleaned and scales removed) - 3-5 pounds

rice bran oil

Salt and pepper

3 sprigs rosemary

Salsa Ingredients:

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

Whole Sockeye Salmon with Garlic & Preserved Lemon Salsa Recipe

This recipe takes advantage of the wild sockeye season.

You can make this with either fresh or preserved lemons. 

Directions:

1. Prepare salsa by mixing all ingredients together in a mixing bowl. Set aside.

2. To prepare salmon, wash and dry salmon thoroughly.

3. 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.

4. Brush liberally with good vegetable oil -- like rice bran oil.

5. Preheat grill under moderate heat to approximately 325-degrees.

6. Place salmon on grill -- using indirect heat.

7. Grill for 10-15 minutes on each side -- until internal temperature of salmon reaches 130 degrees.

8. Serve with remaining salsa and garnish with rosemary sprigs.

serves 8


 

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