Whole Barbecue Salmon with Cucumber Dill Sauce
Makes 6 servings
Dill Sauce:
3 large cucumbers
1 cup mayonnaise
1 cup sour cream
2 tablespoons fresh dill, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
Salmon:
1 whole salmon, 3 to 4 pounds
2 lemons, quartered
2 ounces fresh dill
2 tablespoons Old Bay Seasoning
1 small red onion, cut into 1/8's
chicken wire for wrapping salmon
Dill Sauce:
Peel and seed cucumbers and puree in a food processor. Squeeze out
juice. Mix together the sour cream and mayonnaise. Add pureed
cucumbers. Add remaining ingredients and mix well. Refrigerate at
least 4 hours before serving.
Salmon:
Place lemon and dill in cavity of salmon. Sprinkle outside of salmon
with Old Bay Seasoning. Wrap entire salmon in chicken wire (leave 2
inches above the head and 2 Inches below the tail) and connect ends.
On a barbecue grill over medium heat, cook salmon for 35 to 40 minutes
or until internal temperature of fish reaches 150 . Disconnect chicken
wire and let salmon rest for two minutes.
Remove skin and carefully remove filet (bones should stay on carcass).
Serve with dill sauce.
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