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 the grill, about 15 to 18 minutes.

Whisk together herb sauce and drizzle over grilled salmon.

 

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