Whole Salmon On The Grill With Fennel Lemon And Onions Recipes

SALMON WITH FENNEL

Steps:

• Thinly slice both the onion and the fennel bulb, mince garlic, zest and juice the lemon.
• Pour about 1-2 tbs of lemon juice and zest over both sides of the fillet, season both sides with salt & pepper.
• Sauté the fennel, onion, and garlic in olive oil until tender and transparent, season with salt & pepper.
• Let onion and fennel mix cool and spread evenly over the top of the salmon.
• Wrap with tinfoil and bake in oven at 350 degrees for 30-25 minutes.
• Open and eat while hot.
• I serve with cous cous or rice and a salad.

WHOLE SALMON ON THE GRILL WITH FENNEL, LEMON, AND ONIONS

Steps:

• Fire up the grill, with the coals lined up under the fish for direct grilling.
• Sprinkle sea salt generously in the cavity of the fish and over the skin, then stuff it with the onions, lemons, fronds, and herb sprigs. Tie butcher string around the fish in three or four places to hold the stuffing in. In between the string, make deep incisions with your knife through the thickest part of the fish on both sides, all the way down to the spine. (The fish will cook more quickly, and the smoke flavor will get inside the fish better.) Brush both the fish and the grill lightly with oil, dust the salmon skin on both sides lightly with flour, and place the salmon on the grill.
• Grill over medium-hot direct heat, with the cover on and the vents open. When the skin is browned on 1 side, use 2 large metal spatulas to loosen the salmon from the grate and carefully turn over. Continue cooking until just cooked through and an instant read thermometer inserted in the thickest part of the fish registers 135 degrees F to 140 degrees F, about 35 to 40 minutes total cooking time. Remove the fish from the grill and place it on a large platter. Allow the fish to cool for 5 minutes, then remove the butcher string and serve.

GRILLED HERBED WHOLE SALMON

Steps:

• Rinse any ice glaze from frozen salmon under cold water and pat dry.
• Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Coat top layer with nonstick cooking spray.
• Lay half of onions lengthwise across foil. Place salmon over onions.
• Squeeze lemon on both sides of fish. Sprinkle dry seasoning onto salmon.
• Place fresh herbs over, under and into belly cavity (if fish is not frozen).
• Lay out remaining two sheets of foil, double thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon.
• Roll up, crimp, and seal all sides to form packet.
• Cook frozen salmon over medium-hot grill (450 F), 5-6 inches from heat for 50-60 minutes, turning packet every 15 minutes.
• Cook until fish is opaque throughout.
• Cook fresh or thawed salmon over medium grill (400 F) 5-6 inches from heat for 45-55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.

SALMON WITH FENNEL

Steps:

• Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
• Preheat the oven to 500 degrees F.
• Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
• Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
• Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
• Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
• Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.