Grilled Whole Salmon
FISH BLEND No.60
INGREDIENTS
- 1 pk HomeiraStyle Blend No.60
- ¾C Olive Oil, Light
- 1 Salmon_ Whole_ Cleaned
- 2 Lemons_ Sliced
- 1 Onion_ Sliced
- 1bu Dill
- ½C Fennel, Sliced
- 1bu Fennel, Fronds
- Sea Salt and Freshly Ground Pepper, Mixed Together
Kitchen Gadgets and Tools Required
- 4 1¼”X20” Stainless Skewers
- 2 1” Square X20” Stainless Tubes
- Kitchen twine
PREP
- Empty Blend No.60 into a mixing bowl
- Add oil and gently mix, set aside
- Place fish on a cutting board
- Put a slid on spine side of the fish deep to the spinal cord
- Sprinkle the belly and spine cavity with salt and pepper mix
- Stuff both cavities with lemon, onion, fennel slices, dill and fennel fronds
- Tie the fish with kitchen twine, see picture, to ensure all the stuffing stays in
- Drizzle fish with Blend mixture, rub all over to cover well and refrigerate
- Refrigerate excess mixture, if any for later use in a jar with screw lid
COOK
- Place stainless tubes on the grill to the length of the fish apart
- Heat Grill to high heat
- Bring fish to room temperature
- Place skewers into the fish crossed like an “X”
- Place the skewers on the tubes over the grill, to keep the fish from touching the grill
- Grill until skin crispy and turn over to the other side
and grill until cooked through to your desired doneness ¹ - Transfer fish to a cutting board, let it rest for few minutes
- Remove twine and stuffing ²
- Cut and serve with your choice of sides.
NOTES
- You would want to take the fish off the heat before your desired internal
temperature is reached as it continues cooking while resting.
125˚F is average recommended internal temperature for fish and seafood
as it varies from 115˚F -140˚F - You may grill the stuffing and serve them as garnish with your fish