Summertime means BBQ...And here on the West Coast, it also means, BBQ Salmon! Thought I would share it over at What I ate Wednesday over at Peas and Crayons
This recipe is so easy...Get your whole salmon (head on or head off...my kids prefer head on, I prefer head off...If you like fish stock, you want head on)...Your aluminum foil (the heavy duty kind is great)...One or two onions (plus a nice big sweet one for the grill), a good sized lemon, some sea salt and fresh ground pepper and in the case, I used some dried oregano. Some fresh herbs (chives, parsley...) to sprinkle on before serving).
Slice the lemon and the onions...Set aside the sweet onion slices, 'cause those go on the grill on their own for 5 minutes a side AFTER the fish is done. Stuff the lemon and onion slices into the fish's belly (er, where the belly used to be, now it is just a perfect onion slice sized slit from head to tail), sprinkle with your salt and pepper and oregano. Wrap well in the foil, put on preheated grill (medium) and cook for about 35-45 minutes, depending on the size of your fish. DON'T OPEN THE BBQ! As long as the lid stays closed, your BBQ will work like an oven. If the fish was dead when you put it in there, then it is still there, you don't need to check on it!
Serve with new potatoes and Santa Fe salad. (and make wraps with the leftover salmon and Santa Fe Salad!)
Enjoy!
This recipe is so easy...Get your whole salmon (head on or head off...my kids prefer head on, I prefer head off...If you like fish stock, you want head on)...Your aluminum foil (the heavy duty kind is great)...One or two onions (plus a nice big sweet one for the grill), a good sized lemon, some sea salt and fresh ground pepper and in the case, I used some dried oregano. Some fresh herbs (chives, parsley...) to sprinkle on before serving).
Slice the lemon and the onions...Set aside the sweet onion slices, 'cause those go on the grill on their own for 5 minutes a side AFTER the fish is done. Stuff the lemon and onion slices into the fish's belly (er, where the belly used to be, now it is just a perfect onion slice sized slit from head to tail), sprinkle with your salt and pepper and oregano. Wrap well in the foil, put on preheated grill (medium) and cook for about 35-45 minutes, depending on the size of your fish. DON'T OPEN THE BBQ! As long as the lid stays closed, your BBQ will work like an oven. If the fish was dead when you put it in there, then it is still there, you don't need to check on it!
Serve with new potatoes and Santa Fe salad. (and make wraps with the leftover salmon and Santa Fe Salad!)
Enjoy!
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| What the fish looks like after your family has been at it! |
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| Notice what the plate looks like? that fish was GOOD! |
ahhh Kim you're killing me smalls! Where are the rest of your eats hiding?
ReplyDeleteI'm working on it. Salad recipes coming this weekend! And the blog overhaul is still a few more weeks away, but we're getting there!
ReplyDeleteHey, Jen, check out the greek salad recipe
ReplyDeletehttp://kim-thelunchbox.blogspot.com/2011/08/greek-salad-made-with-mostly-local.html