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Whole Salmon With Fennel Stuffing

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Ingredients
  Salmon 4 Pound, cleaned (2 Kilogram)
  Lemon juice 25 Milliliter (2 Tablespoons)
  Vegetable oil 25 Milliliter (2 Tablespoons)
  Chopped fennel 125 Milliliter (1/2 Cup)
  Green onions 3 , chopped
  Carrots 2 Small, chopped
  Stalk celery 1 , chopped
  Dry bread cubes 250 Milliliter (1 Cup)
  Chopped fennel 25 Milliliter (2 Tablespoons)
  Dry white wine 15 Milliliter (1 Tablespoon)
  Lemon wedges 3
  Fennel leaves 3
  Salt   Teaspoon (1 Milliliter)
  Pepper   Teaspoon (1 Milliliter)
Directions

Cut head and tail from fish if desired.
Pat cavity of fish dry with paper towels; sprinkle fish inside and out with lemon juice.
Set aside.
In large skillet, heat 2 Tb (25 ml) of the oil over medium heat.
Cook fennel, green onions, carrots and celery, stirring often, 5 to 8 minutes, until vegetables are tender.
In medium bowl, combine vegetables, bread cubes, fennel leaves, white wine, salt and pepper.
Spoon fennel mixture into cavity of fish; skewer or sew sides of fish together.
Brush fish lightly with oil.
Place fish in oiled fish barbecue basket; secure lid.
Alternatively, place salmon on oiled wire cake rack.
Invert second wire cake rack on top of fish; secure cake racks together with twist ties or wire.
Place basket on oiled barbecue grill; grill over medium high heat 10 minutes per inch (2.5 cm) of thickness or until fish flakes easily with a fork, turning fish over halfway through cooking time.
Carefully remove fish from basket.
Place on heated platter; remove skewers.
Garnish with lemon wedges and fennel leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Salmon
Interest: 
Everyday

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