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Grilled Salmon with Preserved Lemon Relish

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Ingredients For Sale
  Serves: 8

Difficulty:

Preperation:

Special Equipment: One whole (4 pounds) or half (2 pounds) of a wild-caught salmon, gutted, cleaned, skin on, scales removed Olive oil Fresh squeezed lemon juice Relish Ingredients 2 whole preserved lemons, rinsed of excess salt, seeds removed, chopped 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill 1/4 cup chopped shallots 1 teaspoon olive oil 1/2 teaspoon lemon juice Ground black pepper

Ingredients:
 1 4-lb. Whole, Wild-Caught Salmon, gutted, cleaned, skin on, scales
  Olive Oil
  Fresh Squeezed Lemon Juice
  RELISH INGREDIENTS:
 2 Whole Preserved Lemons *. rinsed of excess salt, seeds removed, ch
 1/4 c. Chopped Fresh Parsley
 1/4 c. Chopped Fresh Dill
 1/4 c. Chopped Shallots
 1 tsp. Olive Oil
 1/2 tsp. Fresh Lemon Juice
  Ground Black Pepper

Alternative Ingredients:

Directions: 1. Prepare relish. Combine all relish ingredients into a small bowl; set aside.

2. Preheat grill for indirect heat.

3. Check to make sure the scales have been removed from the salmon's skin.
NOTE: If scales remain, use edge of a large spoon, scrape against the sides of the fish, in the direction of tail to head, to remove any fish scales that may still be on the fish. Rinse fish with cold water and pat dry.

4. Put 1-inch deep, diagonal cuts in sides of the salmon, spaced 1-1/2 to 2 inches apart. Stuff the cuts well with relish. Stuff cavity with relish.
NOTE: If this uses up all of your relish, you may want to make another batchto serve alongside the fish.)

5. Squeeze some lemon juice over the fish. Rub olive oil generously all over the fish. Tie up the fish with kitchen string, to help hold it together while grilling.

6. When the grill is hot, oil the grill grates. (Use tongs to spread oil over the grates with a folded up and oil-soaked paper towel.) Grill on indirect heat (away from coals or not directly over flame) for 20-30 min, turning half way. Try to keep the grill temperature at 350°F-375°F. Use a meat thermometer to test the fish, inserted into the deepest part. The fish is done when the internal temperature of the fish is 130°F.

Serve with remaining fresh relish. A 2 lb half-whole salmon will serve 4. A whole 4 pound salmon will serve 8.




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