You are here
Whole Season of Salmon
During the Lenten season, salmon will sure be on the menu. Seasoning fish can sometimes be tricky task; here is a quick grill recipe that will flavour both the skin and the meat inside the fish resulting in a perfect whole fish dish.
What you will need: 2 tbsp. olive oil; whole salmon, gutted with scales removed; 1/2 tsp. salt; 1/2 tsp. black pepper, freshly ground; 15 large garlic cloves, crushed; 2 tbsp. fennel seeds, toasted; 1 tbsp. (15 ml) lime juice, freshly squeezed; 3 rosemary sprigs
Preparation: Set your grill at 323 degrees Fahrenheit (160 C), spray with non-stick cooking spray. Gently sprinkle inner flesh with a mixture of 1/4 tsp salt and 1/4 tsp pepper. In a small bowl, combine 1 tbs of olive oil, 2 tsps. lime juice, fennel seeds and garlic. Stuff salmon with mixture and insert rosemary sprigs with garlic and fennel seeds and close fish. Rub outside of fish with 1 tbsp. olive oil, 1 tsp. of lime juice, 1/4 tsp. of salt and 1/4 tsp. pepper. Grill for 15 to 20 minutes or until the skin turns translucent. Flip and grill for an additional 15 minutes. Peel the skin off of the top side and open the salmon to expose the flesh. Remove the spine and bones and the crushed garlic pieces that you used to stuff the fillet. Remove the head and the tail with a knife. Divide the rest of the fish into portions and serve it. Enjoy!
User comments posted on this website are the sole views and opinions of the comment writer and are not representative of Guardian Media Limited or its staff. Guardian Media Limited accepts no liability and will not be held accountable for user comments.
Please help us keep out site clean from inappropriate comments by using the flag option.
Guardian Media Limited reserves the right to remove, to edit or to censor any comments. Any content which is considered unsuitable, unlawful or offensive, includes personal details, advertises or promotes products, services or websites or repeats previous comments will be removed.