• Grilled Seafood - 02

    From Dave Drum@1:18/200 to All on Friday, July 08, 2022 14:52:42
    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

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