whole barbecue salmon with cucumber dill sauce
 
makes 6 servings 
 
dill sauce: 
 
3 large  cucumbers
1 cup  mayonnaise
1 cup  sour cream
2 Tbsp  fresh dill, chopped
1/2 tsp  salt
1/2 tsp  black pepper
 
salmon: 
 
1   whole salmon, 3 to 4 pounds
2   lemons, quartered
2 oz.  fresh dill
2 Tbsp  old bay seasoning
1 small  red onion, cut into 1/8s
  chicken wire for wrapping salmon
 
 
dill sauce: 
 
peel and seed cucumbers and purée in a food processor. squeeze out 
juice. mix together the sour cream and mayonnaise. add puréed cucumbers. 
add remaining ingredients and mix well. refrigerate at least 4 hours 
before serving. 
 
salmon: 
 
place lemon and dill in cavity of salmon. sprinkle outside of salmon 
with old bay seasoning. wrap entire salmon in chicken wire (leave 2 
inches above the head and 2 inches below the tail) and connect ends. 
on a barbecue grill over medium heat, cook salmon for 35 to 40 minutes 
or until internal temperature of fish reaches 150°. disconnect chicken 
wire and let salmon rest for two minutes. 
remove skin and carefully remove filet (bones should stay on carcass). 
serve with dill sauce. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
 
(ID: 76214) Mirror: rec.food.recipes: Thu, Aug 12, 2004


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