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Stuffed Salmon




Source of Recipe


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List of Ingredients






1 whole salmon (approximately 6 pounds), cleaned
1 lime, sliced paper-thin
1 bunch cilantro, chopped
1 Anaheim chile pepper, cut in matchstick strips
3 scallions, thinly sliced
2 tablespoons olive oil

Start your grill; the coals should be white before you start cooking. Stuff lime, cilantro, chile pepper and scallions into the salmon, distributing everything evenly along the length of the body cavity. (It isn't essential, but if you want to sew up the fish, use a heavy needle and plain wax dental floss.)

Rub the skin with olive oil on both sides, and slash each side of the fish every couple of inches, down to the bone, to let in the heat.

Place the fish on an oiled grill over the fire and close the lid. After 15 to 20 minutes, turn the salmon carefully with 2 spatulas and reposition it over the fire. Close the lid and grill salmon another 15 to 20 minutes. It's a good idea to stick a thermometer in the thick part of the flesh to see if the fish is done; it should read between 135 and 140 degrees.

Take fish off the grill and let rest for 5 minutes. Cut into slices with some of the stuffing in each serving.

Makes 12 servings.

Approximate values per serving: 288 calories, 10 g fat, 118 mg cholesterol, 46 g protein, 1 g carbohydrates, 0 fiber, 154 mg sodium, 33 percent calories from fat.





Recipe