Tuesday, July 27, 2010

BBQ Salmon

First let me start by saying that here on the west coast of Canada the term BBQ doesn't mean slow smoking and covering in sauce like it does in the south east of the USA. Here BBQ means using your grill to cook your food out of doors. So for my American friends and readers you can think of the title as Grilled Salmon! ;)

Here is how it went down:

At the grocery I bought 1 half of a wild caught salmon. It had been filleted for me but there were some bones still in it, so be careful of that. I also bought 2 lemons, 1 bunch of fresh dill, fresh garlic and 1 onion. I used a yellow onion but I think a purple onion would look lovely and taste great.

I made a foil bed for my salmon to sit on. I lightly oiled the foil before laying my salmon on it skin side down. Then I squeezed 1/2 of a lemon over the fish and lightly seasoned it with salt and pepper. Then I sliced 1/2 the onion into rings, the other half of the lemon into slices and finely chopped one clove of garlic and 2 sprigs of dill. I put the garlic and dill on the salmon first and then layered the onions and lemon over the top.

After that was done, I closed up the foil over the top and put the little packet on a hot grill. Half of the grill was turned on quite high and the other half had no heat on and that is where I put the happy little salmon to cook. I closed the lid and left it alone for about 15 minutes. The grill was reading about 400 degrees for those of you wondering. After the 15 minutes I removed the fish packet from the grill and opened it, letting it cool for a few minutes before serving... The second lemon can be used to squeeze over the fish or to make cocktails with (your choice).

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