Whole Grilled Salmon

Name: Whole Grilled Salmon
Total time: 35 min
Yield: Six servings
Ingredients: 2 tablespoons butter; 1 cup coarsely chopped wild mushrooms; 2 large ripe tomatoes - peeled, seeded and chopped; 2 tablespoons minced chives; 2 tablespoons chopped parsley; 1 teaspoon chopped fresh dill; Juice of 1/2 lemon; Salt and pepper to taste; 1 salmon or other firm fish, about 2 pounds, gutted and scaled, with the head left on; Vegetable oil; Lemons, parsley and dill, for garnish

By Janet Bukovinsky

Total Time: 35 minutes
Rating: 4(19)
Comments: Read comments

Featured in: FOOD; FINLAND'S FINEST

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Ingredients

Yield:Six servings

2tablespoons butter
1cup coarsely chopped wild mushrooms
2large ripe tomatoes - peeled, seeded and chopped
2tablespoons minced chives
2tablespoons chopped parsley
1teaspoon chopped fresh dill
Juice of ½ lemon
Salt and pepper to taste
1salmon or other firm fish, about 2 pounds, gutted and scaled, with the head left on
Vegetable oil
Lemons, parsley and dill, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
In a medium skillet, melt the butter over moderate heat. Add the mushrooms and saute for five minutes. Add the tomatoes, chives, parsley, dill, lemon juice, salt and pepper and cook for five minutes longer.
Step 2
Stuff the fish with the mixture and roughly sew the cavity shut with a large needle and white cotton string. Rub the outside of the fish with oil and place it on a clean, well-oiled grill over moderately hot flames. Pull down the cover of the grill, or cover the fish with foil.
Step 3
After about 10 minutes, gently turn the fish and grill on the other side just until the fish is firm to the touch, about 10 minutes. Remove to a large platter and garnish with lemon wedges and bunches of parsley and dill.