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!