Bbq Whole Pink Salmon

Wednesday, August 13, 2008



INGREDIENTS:
-A whole pink salmon
-8-10 thin slices of lemon
-3 Tbsp extra virgin olive oil
-4-6 garlic cloves, thickly sliced
-1 medium onion, halved and sliced
-salt and freshly ground black pepper to taste
-2 Tbsp chopped fresh parsley



DIRECTION:
Preheat your barbecue to high. Trim the tail and fins off the salmon. Rinse the salmon with cold water and pat dry. Slightly overlap three, 2-foot long pieces of tin foil. Arrange 4-5 of the lemon slices in a row down the centre of foil, and then drizzle the lemon slices with half the olive oil. Season the salmon all over with salt and pepper, and then set on top of the lemon slices. Stuff the cavity of the salmon with the garlic and onion. Drizzle the salmon with the remaining olive oil and top it with the remaining slices of lemon. Fold the foil over the salmon and crimp the edges to seal. Place the salmon on one side of the barbecue and turn the heat off directly underneath it. Leave the other side of the barbecue on high. Close the lid and cook the salmon for 25 to 30 minutes, or until cooked through. Set the salmon, still in the foil, on a serving platter. Open up the foil, sprinkle with parsley and serve.

0 comments:

Brigham's Kitchen Copyright © 2009 Designed by Ipietoon Blogger Template Provided By Template4all.com Vector by DaPino