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
 
MMMMM

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