Recipe #1392
Whole Barbecued Salmon with Nutmeg
| Preparation: | 15 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 30 min |
| Total: | 2 h 45 min |
6
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2 lb (900 g) whole pink salmon, without the head
- Marinade
- 1 sprig fresh dill
- 1 sprig fresh basil
- 2 Tbsp. (30 mL) chopped fresh coriander
- 1 medium size onion, sliced
- 2 fresh lemons, sliced
- 1/4 cup (60 mL) extra virgin olive oil*
- 1 tsp. (5 mL) nutmeg
- Salt and pepper to taste.
Preparation
In a large rectangular glass dish, mix marinade ingredients together. Immerse salmon in marinade and refrigerate for about 2 hours.
Preheat barbecue to medium heat.
Remove salmon from the marinade and drain well.
Place fish on generously oiled aluminum foil. Fold up edges and seal tightly.
Cook salmon on covered barbecue, 12 to 14 minutes per inch (2.5 cm) of thickness.
Suggestion
Cardamom should be bought in cloves so that its flavour lasts longer.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Barbecued Vegetables
- Cinnamon and Nutmeg Dessert Dip
- Italian-style Whole Split Chicken
- Barbecued Ribs
- Celery-root mousse with aged cheddar and nutmeg
- Grilled Whole Trout with Cheese Sauce
- St-Honoré Nutmeg Pancakes
- Ostrich Thigh Steaks with Pear-Nutmeg Butter
- Calf Kidneys with Whole Grain Mustard
- Lettuce-wrapped whole trout
Barbecued Ribs
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