Monday, May 21, 2012

Jammin Salmon

Want to cook a whole fish?  Here is how we did it.

Call the fish market and order your fish cleaned, scaled, and deboned.  Ask them to leave the head and tail on. We used salmon (about 6lbs).

1. Soak two cedar planks in water.  Do this minimally 30 minutes before you want to cook.

2. Open up your salmon and add:
-1 thinly sliced white onion
-1 thinly sliced lemon
-1 cup of fennel fronds
-sea salt and fresh ground pepper
-fennel butter (2 sticks of softened butter combined in a food processor with fennel fronds, honey,a little orange juice, sea salt and pepper).  Make up your own proportions.  Taste it, see if you like it. Put it back in the fridge and let it cool down again.

3. Close the fish and tie it.  Use butcher string and tie it every three inches. 

4. Heat a grill to medium.  Place the cedar planks on the grill. If you can turn off the burner directly under the planks, do so. Place the fish on the planks.  

5. Flip the fish after 20 minutes.  Then cook the fish for about 20-30 minutes, or until the center temperature is 135 degrees.

6. Remove the fish from the grill (don't let the head come off, like we did), cut off the string, and serve.

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