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Whole Salmon with Herb Sauce
Servings:
4
Ingredients
For the Salmon:
1 whole salmon, about 7-10lbs, cleaned and scaled
1 cup fresh parsley, chopped
1 cup fresh fennel, thinly sliced
2 lemons, sliced thinly
1 large red onion, sliced thinly
2 T. garlic, minced
Olive oil and salt and pepper, to taste
For the Herb Sauce:
¼ cup CK Mondavi and Family Chardonnay
¾ cup fine olive oil
1 T. white wine vinegar
2 cups fresh parsley, finely chopped
1 cup fennel fronds, finely chopped
1 T. garlic, minced
2 T. red onion, minced
Salt and pepper, to taste
Preparation
Prepare the grill for hot smoking by igniting a full chimney of charcoal, once glowing and just ashed over spread evenly across the grill floor. Then add a few chunks of oak or hickory wood, then dampen the vents until the grill settles to 325 degrees F (163C).
Score the salmon flesh, splash with olive oil and season the salmon simply with salt and pepper. Stuff the cavity with a mix of parsley, fennel, garlic, lemon slices, orange slices, and red onion slices. Truss the salmon with kitchen twine to keep the stuffing in place.
Place the cooking grate on the grill and cover with the lid.
Cook for 30-45 minutes, or until the thickest part of the filet achieves an internal temp of 140F (60C).
While the salmon is cooking, prepare the French-inspired chimichurri sauce by whisking together the CK Mondavi Chardonnay with all remaining ingredients, then set aside.
When salmon is up to temperature, remove from the heat and rest for 5-7 minutes. Then remove the skin from the salmon, dress the filets with the sauce, and serve immediately.