Barbecued Stuffed Coho Salmon Recipe

Summary

Preparation Time2 Hr 30 MinCooking Time30 Min
Ready In3 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings10
CuisineCourse
MethodMain Ingredient

Ingredients

 Dry white wine1 1⁄2 Cup (24 tbs)
 Fresh lemon juice1⁄2 Cup (8 tbs), strained
 Vegetable oil1⁄2 Cup (8 tbs) (plus 1 tablespoon)
 Onion1 Medium, peeled and thinly sliced
 Garlic1 Clove (5 gm), crushed with the side of a cleaver or a large heavy knife (medium sized)
 Fresh parsley sprig3
 Ground ginger1 Teaspoon
 Dried thyme1⁄2 Teaspoon, crumbled
 Tabasco sauce1⁄4 Teaspoon
 Salt1 Teaspoon
 Black pepper1⁄4 Teaspoon, freshly ground
 Coho salmon/Other salmon5 1⁄2 Pound, cleaned and with head and tail removed
 Freshly cooked rice1 Cup (16 tbs) (made from 1/2 cup long-grain white rice, not the converted variety)
 Scallions1⁄4 Cup (4 tbs), finely chopped (including 2 inches of the green tops)
 Fresh parsley1⁄4 Cup (4 tbs), finely chopped
 Lemon1 , cut crosswise into 1/4-inch-thick rounds

Nutrition Facts

Serving size

Calories 566 Calories from Fat 271

% Daily Value*

Total Fat 30 g46.6%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol 127.2 mg

Sodium 316.6 mg13.2%

Total Carbohydrates 11 g3.5%

Dietary Fiber 1.1 g4.2%

Sugars 1.6 g

Protein 54 g108.1%

Vitamin A 13.4% Vitamin C 29.4%

Calcium 5.4% Iron 10.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
To prepare the marinade :
1. In a small enameled saucepan bring to a boil over high heat combining the wine, lemon juice, 1/2 cup of the oil, the onion, garlic, parsley sprigs, ginger, thyme, Tabasco, salt and pepper stirring occasionally.
2. An enameled casserole or roasting pan large enough to hold the salmon comfortably, pour the marinade into and set it aside to cool to room temperature.
3. Wash the salmon inside and out under cold running water and pat it dry with paper towels.
4. With a sharp knife, score both sides of the fish by making four or five evenly spaced diagonal slits about 4 inches long and 1/4 inch deep.
5. Place the salmon in the cooled marinade and turn it over to moisten it evenly.
6. With foil or plastic wrap cover the pan tightly and marinate at room temperature for about 3 hours, or in the refrigerator for about 6 hours, turning the fish occasionally.
7. Light a layer of briquettes in a charcoal broiler and let them burn until a white ash appears on the surface or preheat the broiler of your stove to its highest setting.
8. Transfer the salmon to paper towels and pat it completely dry with more paper towels.
9. Strain the marinade through a fine sieve set over a bowl.

MAKING
To prepare the stuffing:
10. In a small bowl combine the rice, scallions, chopped parsley and lemon strips.
11. Pour in 1/4 cup of the strained marinade and mix well.
12. Set the remaining marinade aside.
To stuff the salmon:
13. Loosely fill the salmon with the stuffing, then close the opening with small skewers and kitchen cord.
14. With a pastry brush, spread the remaining tablespoon of oil over the hot grill or the broiler rack.
15. Place the salmon on top and brush it with a few spoonfuls of the reserved marinade.
16. Broil 3 or 4 inches from the heat, basting the salmon frequently with the remaining marinade for about 15 minutes on each side until it is evenly and delicately browned and feels firm when prodded gently with a finger.

SERVING
17. Serve the salmon at once from a heated platter, with the lemon slices arranged attractively in a row along the top of the fish.
18. Garnish it further, if you like, with red and green pepper strips and onion rings.
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