Saturday, July 9, 2011

Grilled Salmon Kiev

My Dad received a new grill for his birthday and he is just starting to learn about all the bells and whistles. While we were at our cabin we were browsing different grilled salmon recipes, and stumbled on this one. Normally this dish is made with chicken and isn't grilled, but this sounded like a wonderful adaptation. I thought this recipe was absolutely delicious and a different twist on grilled salmon. Enjoy!
Grilled Salmon Kiev
recipe from The Barbecue! Bible by Steven Raichlen
3 lb salmon fillet (cut in half)
1 stick unsalted  at room temperature
4 Tbs minced flat leaf parsley

1clove garlic, minced
3 tsp lemon zest

Juice from 1/2 a lemon 
Salt and freshly ground black pepper, to taste
Olive oil

Combine the butter, parsley, garlic, lemon zest, lemon juice, salt, and pepper in a small bowl and whisk until smooth and creamy. Taste for seasoning, adding salt or lemon juice as necessary. Place the butter on a large piece of plastic wrap and shape into a cylinder. Refrigerate the mixture until hard, at least 1 hour and up to 2 days.

Preheat the grill to medium-high.

Rinse the salmon fillets under cold running water, then drain and blot dry with paper towels. Place the fillets on a cutting board. Holding a thin, sharp knife parallel to the cutting board, cut a pocket about 2 inches long in the center of one side of each piece of fish, stopping about 1/2 inch from the opposite end. Cut the hardened kiev butter into equal pieces and stuff into the pockets in each piece of fish. Pin each pocket shut with a toothpicks or small skewer, then transfer the fish pieces to a plate and brush on both sides with oil. Season both sides with salt and pepper and set aside.

 When ready to cook, preheat a fish or vegetable grate (if using) for 5 minutes, then oil it or the grill grate. Arrange the salmon pieces on the hot grate and grill 10 to 12 minutes, or until salmon is at your desired temperature. **The original recipe called to flip the salmon, but I found it easier to reduce the heat and not flip the fish**

 Using the spatula, carefully transfer the salmon pieces to serving plates or a platter. Remove the toothpicks and serve the salmon immediately.

1 comment:

  1. This looks like a winner!
    Thank you so much for linking this up to share with everyone on "Made it on Monday"