* Exported from MasterCook *
Whole Spit-Grilled Salmon
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Grill Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole salmon
= 4 or more pounds
= cleaned but not skinned
Olive oil
Kosher salt to taste
Fresh ground pepper to taste
Garnish:
Chopped parsley or dill
Lemon wedges
Preheat the grill to high. Attach rotisserie attachment and
remove cooking rack if necessary.
Run the spit through the whole fish, lengthwise, beginning
at the tail and going through the mouth. Tie the fish at
3-inch intervals with kitchen string around the spit to
hold it in place.
Reduce the heat on the grill to low or shut off one burner
to cook over indirect heat. Place the spit on the grill and
brush fish liberally with olive oil and sprinkle lightly
with salt. Grill, brushing with oil every few minutes.
Grill until fish is done and reaches an internal
temperature of 140 to 150 degrees in the thickest part of
the fish.
Remove from spit onto a large platter, season with pepper
and surround the fish with parsley or dill and lemon
wedges. Slice into serving portions. Serving sizes will
vary according to the size of the fish. Figure about 8
ounces per serving.
Cook's note: Be sure to measure your grill before choosing
a whole fish to ensure that it will fit.
jmerrill@prodigy.com
- - - - - - - - - - - - - - - - - -
(
geocities.com/heartland/pointe/8629) (
geocities.com/heartland/pointe) (
geocities.com/heartland)