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.

 

Ingredients:

1 large Salmon Skeleton, about 3 pounds

3 tablespoons olive oil

Salt and pepper

 

Herb Sauce:

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

Olive oil  

Juice of a grilled lemon

 

To Prepare: 

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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