|BBQ Whole Herb Stuffed Wild Sockeye Salmon with Orange Butter|
Whole BBQ Herb Stuffed Salmon with Orange Butter
1 large (4-5lbs) Salmon, cleaned
2 Lemons, washed and sliced
1 c Fresh Basil (about half a bunch)
1/2 c or 2 fluffy sprigs of Fresh Dill, whole
1/4 c Fresh Chives, whole
4-5 sprigs of fresh Thyme (optional - we had it kicking around in the fridge)
1 Navel Orange, zested + 2 T juiced
1/2 c Butter, room temperature
In a bowl, mix the slightly softened butter thoroughly with a rubber spatula as you would fold cake batter but perhaps with a bit more gusto as it will be stiffer of course. Incorporate the Zest of the Orange and the Juice. Set aside
Cut a few slits down the sides, on both sides of the outside of the Salmon. Stuff a slices of Lemon and Basil in each of the slits with the handle of a butter knife or other dull wide implement.
|Whole Herb Stuffed Wild Sockeye Salmon with Orange Butter|
Carefully place the fish on the grill and grill for 10 to 15 minutes. Do not touch it or move it slightly as tempted as you may be. It will tear the skin if you do. It will be easier to move once it has cooked. Use a large wide Fish spatula or two spatulas to turn the Salmon. Turn over for 15 minutes more. Ours was still quite ruby in the middle but that is the way we like it. You may want to go the full 15 and 15. We also checked with a thermometer before pulling it off. 130F can be acceptable if you are confident in the source. 135-140 is normal by most fish monger standards. Over 150 you are getting close to catfood.
Serve with grilled Veggies and the remaining Orange Butter on the table.