Whole Salmon

Name: Whole Salmon
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Global
Ingredients: 2 bunches fresh basil leaves, divided; 10 servings Kosher salt and freshly ground black pepper; 2 lemons, cut into wedges; 10 servings Extra-virgin olive oil; 10 servings Olive oil, for grill; 2 kgs whole salmon, cleaned and scaled; 10 servings Sea salt; 2 sticks unsalted butter, room temperature

Whole Salmon is a gluten free, primal, fodmap friendly, and pescatarian main course. One portion of this dish contains roughly 36g of protein, 58g of fat, and a total of 674 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up basil leaves, kosher salt and pepper, lemons, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Begin by preheating a large outdoor grill. Using a paper-towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface.

Ingredients you will need

Olive Oil

Equipment you will use

Grill

Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor. Pulse until fully combined and creamy.

Ingredients you will need

Butter

Salt And Pepper

Fresh Basil

Equipment you will use

Food Processor

Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits. Stuff the remaining herbs and lemon inside of the fish and head. Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas. Turn the fish over and grill for 10 minutes more.

Ingredients you will need

Fish

Butter

Basil

Herbs

Lemon

Equipment you will use

Chefs Knife

Spatula

Grill

Serve on a large platter family style and dot with the remaining basil butter.

Ingredients you will need

Butter

Basil

Sprinkle with sea salt and fresh basil leaves.

Ingredients you will need

Fresh Basil

Sea Salt

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

2bunches

fresh basil leaves, divided 10servings

Kosher salt and freshly ground black pepper 2

lemons, cut into wedges 10servings

Extra-virgin olive oil 10servings

Olive oil, for grill 2kgs

whole salmon, cleaned and scaled 10servings

Sea salt 2sticks

unsalted butter, room temperature

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices 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.

Tom Eddy Manchester Ridge Chardonnay

The aroma is intense with many nuanced layers that marry classic California Chardonnay characteristics with a kiss of old world style. Right off the top, beautiful Chardonnay varietal notes commingle with subtle toast, understated butter cream and crisp green apple. During the ageing process, weekly lees stirring in the barrel left the palate rich and full without being flabby as the signature Manchester acidity leaves a clean and lingering finish. The French Oak barrels bestow a tinge of brown sugar that is nuanced and inviting without being overbearing. This allows for the showcasing of the superb fruit that comes from this one-of-a-kind vineyard. Cheers!