Created with Kitchen Unnecessary
Grilled wild salmon with preserved lemon herb sauce, made with wild ingredients and over a smoky fire outside with our friends Kitchen Unnecessary. After a fish is filleted, there is flavor left to be found on what remains.
This dish celebrates the life of a wild salmon and taking time to enjoy every bit of it there is to eat. Served alongside Sitka rose hips from the garden, fresh herbs and charred lemons.
1 large Salmon Skeleton, about 3 pounds
3 tablespoons olive oil
Salt and pepper
1/4 cup minced preserved lemon
1 tablespoon roasted garlic (about 3 cloves)
2 teaspoons thyme leaves
1 cup roughly chopped Italian Parsley
1 tablespoon minced rosemary leaves
Juice of a grilled lemon
Drizzle olive oil, sprinkle salt and pepper on the salmon skeleton and cook over low heat on the grill, about 15 minutes.
Whisk together herb sauce and drizzle over grilled salmon.
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