salad with vinaigrette and potatoes from the coals
How to prepare
A whole Yukon salmon from the BBQ – made together with my fisherwoman-friend Maxine! Maxine lives in Alakanuk, Alaska. The home of the Yup’ik Eskimos. The whole Yup’ik community respects nature and the sea. Maxine and her family catch keta salmon sustainably!
1 Clean the salmon and wash the inside and outside. Slice a lemon. Score the salmon on both sides, not too deep.
2 Fill the scores and the belly with fresh parsley, fennel, bay leaves, rosemary, and the slices of lemon. Pour some olive oil and salt over the salmon skin.
3 Wrap the salmon in two layers of tin foil and place on the barbecue. Let it cook for about 10/15 minutes each side, depending on the size of the salmon.
4 Serve with a fresh salad and barbecued potatoes. Your whole barbecued salmon is ready!
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