Whole Grilled Salmon

Ingredients

• 2 tablespoons butter
• 1 cup coarsely chopped wild mushrooms
• 2 large ripe tomatoes – peeled, seeded and chopped
• 2 tablespoons minced chives
• 2 tablespoons chopped parsley
• 1 teaspoon chopped fresh dill
• Juice of 1/2 lemon
• Salt and pepper to taste
• 1 salmon or other firm fish, about 2 pounds, gutted and scaled, with the head left on
• Vegetable oil
• Lemons, parsley and dill, for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    675 calories; 59 grams fat; 9 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 12 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 31 grams protein; 93 milligrams cholesterol; 94 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. In a medium skillet, melt the butter over moderate heat. Add the mushrooms and saute for five minutes. Add the tomatoes, chives, parsley, dill, lemon juice, salt and pepper and cook for five minutes longer.
2. Stuff the fish with the mixture and roughly sew the cavity shut with a large needle and white cotton string. Rub the outside of the fish with oil and place it on a clean, well-oiled grill over moderately hot flames. Pull down the cover of the grill, or cover the fish with foil.
3. After about 10 minutes, gently turn the fish and grill on the other side just until the fish is firm to the touch, about 10 minutes. Remove to a large platter and garnish with lemon wedges and bunches of parsley and dill.

35 minutes