Replies

OK, here one you can make in under an hour, and right for summer.

And created by a male, Anglican priest as if that matters...

Lemon Grass and Apricot Stuffed BBQ Salmon

Okay, I'll have to admit I really don't understand this. I'm first generation Italian, and food is like a religion to us. Stuff from a can is blasphemy. My Nonna was one of the best cooks around and my Mom and cousin are also. I can certainly hold my own, but compared to women these days, I guess I'm advanced?? It's mind boggling! How do people eat anymore? I can't imagine eating out all the time. I guess I grew up in a different world. I'm still amazed at women who don't cook, but I'm more amazed at people who are amazed 'I' cook! How do people survive?

Thanks the stuffed salmon recipe looks great.

Two things, these have to be small salmon as they only weigh 1.5 to 2kg. You would be better to have your butcher slice off that much of the salmon from the behind the gill plates going back. A king or silver can weigh 12 to thirty pound. I have cooked that big of a chunk. 12 pounds will feed 10 to twelve people.

Last but not least, the "whole" salmon must be cooked over indirect heat, where the charcoal is moved to the side and the salmon is laid over an area without any live charcoal below it. If salmon is laid over direct coals for 12 to 15 minutes per side, your salmon will look like and taste like the charcoal. I cook the salmon this size, indirect, for about 7 to 8 minutes per side depending on hot the outside temp and temp inside the Weber is.

I will probably try this on a cedar plank. You soak the cedar plank in water a few hours before. Place this salmon on the plank and then put the plank in indirect heat for about 12 to 15 minutes and not turn the salmon. Remove the plank and leave the salmon on the plank and let it set for 6 to 10 minutes. The salmon will then continue to slow cook. Then you can fillet the salmon right on the plank and serve to your hungry guests.

I just printed out the recipe, and we will do it! Thanks!