10 - 12
How to cook Barbecued Stuffed Chinook or Coho Salmon
- 1 whole (about 5 to 5 1/2 pounds) Chinook or Coho salmon, cleaned with head and tail removed
- 1 tablespoon vegetable oil
- 1 1/2 cups dry white wine
- 1/2 cup strained fresh lemon juice
- 1/2 cup vegetable oil
- 1 medium onion, peeled and thinly sliced
- 3 medium-sized garlic cloves, crushed with the side of a cleaver or large knife
- 3 sprigs fresh parsley
- 1 teaspoon ground ginger
- 1/2 teaspoon crumbled dried thyme
- 1/4 teaspoon Tabasco sauce
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup freshly cooked rice, made from 1/2 cup long-grain rice, not converted-type
- 1/4 cup freshly chopped scallion, including 2 inches of green tops
- 1/4 cup finely chopped fresh parsley
- Peel of 1/2 lemon, cut into match like strips
- 1 lemon, cut crosswise into 1/4-inch thick rounds
- FIRST PREPARE THE MARINADE IN THE FOLLOWING MANNER: Combine the wine, lemon juice, 1/2 cup of the oil, the onion, garlic, parsley sprigs, ginger, thyme, Tabasco, salt and pepper in a small enameled saucepan, and, stirring occasionally, bring to a boil over high heat. Pour the marinade into an enameled casserole or roasting pan large enough to hold the salmon comfortably, and set it aside to cool at room temperature.
- Wash the salmon inside and out under cold running water and pat it dry with paper towels. With a sharp knife, score both sides of the fish by making 4 or 5 evenly spaced diagonal slits about 4 inches long and 1/4 inch deep. Place the salmon in the cooled marinade and turn it over to moisten it evenly.
- Cover the pan tightly with foil or plastic wrap and marinate at room temperature for about 3 hours or in the refrigerator for about 6 hours, turning the fish occasionally.
- 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.
- Transfer the salmon to paper towels and pat it completely dry with more paper towels. Strain the marinade through a fine sieve set over a bowl.
- TO PREPARE THE STUFFING: Combine the rice, scallions, chopped parsley and lemon strips in a small bowl. Pour in 1/4 cup of the strained marinade and mix well. Set the remaining marinade aside.
- Loosely fill the salmon with the stuffing, then close the opening with small skewers and kitchen cord. With a pastry brush, spread the remaining tablespoon of oil over the hot grill or the broiler rack. Place the salmon on top and brush it with a few spoonfuls of the reserved marinade.
- Broil 3 or 4 inches from the heat, basting the salmon frequently with the remaining marinade. The salmon should be broiled for about 15 minutes on each side, or until it is evenly and delicately browned and feels firm when prodded gently with a finger.
- Serve the salmon at once from a heated platter, with the lemon slices arranged attractively in a row on top of the fish. Garnish it further, if you like, with red and green pepper strips and onion rings.
The Barbecued Stuffed Chinook or Coho Salmon recipe is so good for a family dinner!
The meal may be a leisurely family dinner grilled on the patio, a backyard picnic, or a full-scale Independence Day celebration centered around a Texas-style barbecue or a Yankee clambake.
Barbecues are always associated with tender, flavorsome meats, but the kinds of spicy marinades and sauces that characterize roasting ribs and kabobs adapt as well to seafood dishes like barbecued shrimp or stuffed fresh salmon.
This recipe for Barbecued Stuffed Chinook or Coho Salmon serves/makes: 10 - 12
The Barbecued Stuffed Chinook or Coho Salmon recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Salmon
Preparation Method: Barbecue