INGREDIENTS

1. 1 pk  HomeiraStyle Blend No.60 
2. ¾C   Olive Oil, Light
3. 1       Salmon_ Whole_ Cleaned
4. 2      Lemons_ Sliced
5. 1       Onion_ Sliced
6. 1bu   Dill
7. ½C   Fennel, Sliced
8. 1bu   Fennel, Fronds
9. 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

1. Empty Blend No.60 into a mixing bowl
2. Add oil and gently mix, set aside
3. Place fish on a cutting board
4. Put a slid on spine side of the fish deep to the spinal cord
5. Sprinkle the belly and spine cavity with salt and pepper mix
6. Stuff both cavities with lemon, onion, fennel slices, dill and fennel fronds
7. Tie the fish with kitchen twine, see picture, to ensure all the stuffing stays in 
8. Drizzle fish with Blend mixture, rub all over to cover well and refrigerate
9. Refrigerate excess mixture, if any for later use in a jar with screw lid

COOK

1. Place stainless tubes on the grill to the length of the fish apart
2. Heat Grill to high heat
3. Bring fish to room temperature
4. Place skewers into the fish crossed like an “X”
5. Place the skewers on the tubes over the grill, to keep the fish from touching the grill
6. Grill until skin crispy and turn over to the other side
   and grill until cooked through to your desired donenes s ¹
7. Transfer fish to a cutting board, let it rest for few minutes
8. Remove twine and stuffing ²
9. Cut and serve with your choice of sides.

NOTES

1. 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
2. You may grill the stuffing and serve them as garnish with your fish