Barbecued Stuffed Coho Salmon
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Fresh lemon juice||1⁄2 Cup (8 tbs), strained|
|Vegetable oil||1⁄2 Cup (8 tbs) (plus 1 tablespoon)|
|Onion||1 Medium, peeled and thinly sliced|
|Garlic||1 Clove (5 gm), crushed with the side of a cleaver or a large heavy knife (medium sized)|
|Fresh parsley sprig||3|
|Ground ginger||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Tabasco sauce||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon, freshly ground|
|Coho salmon/Other salmon||5 1⁄2 Pound, cleaned and with head and tail removed|
|Freshly cooked rice||1 Cup (16 tbs) (made from 1/2 cup long-grain white rice, not the converted variety)|
|Scallions||1⁄4 Cup (4 tbs), finely chopped (including 2 inches of the green tops)|
|Fresh parsley||1⁄4 Cup (4 tbs), finely chopped|
|Lemon||1 , cut crosswise into 1/4-inch-thick rounds|
To prepare the marinade :
1. In a small enameled saucepan bring to a boil over high heat combining the wine, lemon juice, 1/2 cup of the oil, the onion, garlic, parsley sprigs, ginger, thyme, Tabasco, salt and pepper stirring occasionally.
2. An enameled casserole or roasting pan large enough to hold the salmon comfortably, pour the marinade into and set it aside to cool to room temperature.
3. Wash the salmon inside and out under cold running water and pat it dry with paper towels.
4. With a sharp knife, score both sides of the fish by making four or five evenly spaced diagonal slits about 4 inches long and 1/4 inch deep.
5. Place the salmon in the cooled marinade and turn it over to moisten it evenly.
6. With foil or plastic wrap cover the pan tightly and marinate at room temperature for about 3 hours, or in the refrigerator for about 6 hours, turning the fish occasionally.
7. Light a layer of briquettes in a charcoal broiler and let them burn until a white ash appears on the surface or preheat the broiler of your stove to its highest setting.
8. Transfer the salmon to paper towels and pat it completely dry with more paper towels.
9. Strain the marinade through a fine sieve set over a bowl.
To prepare the stuffing:
10. In a small bowl combine the rice, scallions, chopped parsley and lemon strips.
11. Pour in 1/4 cup of the strained marinade and mix well.
12. Set the remaining marinade aside.
To stuff the salmon:
13. Loosely fill the salmon with the stuffing, then close the opening with small skewers and kitchen cord.
14. With a pastry brush, spread the remaining tablespoon of oil over the hot grill or the broiler rack.
15. Place the salmon on top and brush it with a few spoonfuls of the reserved marinade.
16. Broil 3 or 4 inches from the heat, basting the salmon frequently with the remaining marinade for about 15 minutes on each side until it is evenly and delicately browned and feels firm when prodded gently with a finger.
17. Serve the salmon at once from a heated platter, with the lemon slices arranged attractively in a row along the top of the fish.
18. Garnish it further, if you like, with red and green pepper strips and onion rings.