Salmon with Bay, Orange, and Porcini

Name: Salmon with Bay, Orange, and Porcini
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 24 fresh bay leaves (Californian or Turkish/Mediterranean); or use dried bay leaves and soak in water 30 minutes; 8 servings Kosher salt; 1 large orange, sliced; 8 servings Porcini Rub; 1 whole king salmon, 7 to 11 lbs

This gluten free, dairy free, and primal recipe serves 8. One serving contains 45 calories, 5g of protein, and 2g of fat. Head to the store and pick up use bay leaves and soak in water 30 minutes, kosher salt, orange, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Heat a grill to medium-low (300 to 350). Trim salmon fins. To remove salmon scales and help skin crisp up when cooked, liberally sprinkle fish, including head and fins, with kosher salt.

Ingredients you will need

Kosher Salt

Salmon

Fish

Equipment you will use

Grill

Let sit 10 minutes. Rub salt semi-roughly (wearing dish gloves if you like), then wipe off salt and scales with a paper towel.

Ingredients you will need

Salt

Dry Seasoning Rub

Equipment you will use

Paper Towels

Generously sprinkle Porcini Rub inside fish cavity and all over outside. Stuff cavity with orange slices and bay.

Ingredients you will need

Orange Slices

Fish

Dry Seasoning Rub

Clean cooking grate well with a wire brush. Using tongs, oil grate with a wad of oiled paper towels. Set fish toward back of grill with its belly away from you, on a diagonal if needed for fit.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Paper Towels

Grill

Tongs

Cover grill; cook fish 5 minutes without moving it. Using two wide spatulas, roll fish from one side over the top of the fish (not the belly) to the other side. Every 10 minutes, roll fish in the opposite direction. For moist fish that's easy to separate from bones, don't cook past medium-rare (no longer soft when pressed with a finger), 25 minutes total for a 7-lb. fish, 35 minutes for an 11-lb. one.

Ingredients you will need

Fish

Roll

Equipment you will use

Spatula

Grill

Have a helper hold a board larger than the fish at edge of grill. Using two wide spatulas, carefully transfer fish to board. Cover with foil and let rest 15 minutes; it will continue to cook. Lift off skin from one side and set aside. Slide fingers between flesh and bones to loosen flesh; transfer fish in sections to a platter. Turn fish over and repeat on other side. Discard bay and orange.

Ingredients you will need

Orange

Fish

Equipment you will use

Spatula

Grill

Aluminum Foil

Serve with pieces of crisp skin.

Equipment

Ingredients

Servings:

fresh bay leaves (Californian or Turkish/Mediterranean); or use dried bay leaves and soak in water 30 minutes 8servings

Kosher salt 1large

orange, sliced 8servings

Porcini Rub 1

whole king salmon, 7 to 11 lbs

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.