Grilled Whole Salmon
RECIPES | FEBRUARY 2017
artSAVOR 60
Grilled Whole Salmon
artSAVOR Ingredients
Black Pepper, Cilantro, Onion, Thyme, Parsley, Dill, Savory Leaves, Leek, Lime, Sea Salt, Herbs & Spices
Serves 8–10
RECIPE INGREDIENTS
1 pk artSAVOR 60
¾C Olive Oil, Light
1 Whole Salmon, Cleaned
2 Lemons, Sliced
1 Onion, Sliced
1 bunch fresh Dill
½C Fennel, Sliced
1 bunch, Fennel
Sea Salt and Freshly Ground Pepper, Mixed Together
KITCHEN ESSENTIALS
4 1¼”X20” Stainless Skewers for the grill
2 1” Square X20” Stainless Tubes for the grill
Kitchen twine
PREP
Combine artSAVOR 60 and olive oil in a bowl, set aside
Place fish on a cutting board
Cut a slit on spine side of the fish deep to the spine
Season the belly and spine cavity with salt and pepper mix
Stuff both cavities with lemon, onion, fennel slices, dill and fennel fronds
Tie the fish with kitchen twine, see picture, to ensure all the stuffing stays in
Drizzle fish with artSAVOR 60 mixture, rub all over to cover well and refrigerate
Refrigerate excess artSAVOR mixture, in an airtight container
COOK
Bring fish to room temperature
Place stainless tubes on the grill to the length of the fish apart
These keep the fish from sitting directly on the grill grate
Heat Grill to high heat
Place skewers into the fish crossed like an “X”
Place the skewers on the tubes over the grill, to keep the fish from touching the grill
Grill until skin crispy and turn over to the other side
and grill until cooked through to your desired doneness ¹
Transfer fish to a cutting board, let it rest for few minutes
Remove twine and stuffing ²
Cut and serve with your choice of sides.
NOTES
You should remove the fish from the grill before your desired internal temperature is reached as it continue to cook while resting.
¹ 125˚F is average recommended internal temperature for fish and seafood as it varies from 115˚F -140˚F
² You can quickly grill the stuffing and serve as garnish
