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Grill Roasted King Salmon
Ingredients:
Grill Roasted King Salmon:
- 1 side skin on Wild Salmon (approx. 4lb)
- 1 cup Fresh Raspberries
- ½ Small Sweet Onion, thinly sliced
- 3 cloves Garlic, chopped
- 1 Lemon, sliced into rounds
- 4 ounces Cold Butter, cut into slabs
- Salt and Pepper
- 4 sprigs Fresh Thyme
Raspberry Beurre Rouge:
- 1 cup Red Wine Vinegar (preferably raspberry infused)
- 1 each Shallot, sliced
- 2 tablespoons Whole Peppercorns
- ¼ cup Heavy Cream
- 1 pound Cold Unsalted Butter, cut into cubes
- ¼ cup Fresh Raspberries
Directions:
Grill Roasted King Salmon:
- Fold heavy-duty aluminum foil to form a boat around the salmon.
- Season with salt and pepper, layer garlic, onion, raspberries and lemon. Place butter then thyme on the top.
- Roast in a medium-high grill with the lid closed for 15 minutes or until fish is lightly cooked through.
Raspberry Beurre Rouge:
- In a non reactive saucepan, add all ingredients except butter and reduce over medium high heat until mixture is ¼ of its original volume.
- Reduce heat to medium low and slowly whisk in butter to form an emulsion.
- Season and strain through a fine mesh sieve.
Equipment:
- Grill Roasted King Salmon:
- Measuring Cups
- Aluminum Foil
- Raspberry Beurre Rouge:
- Measuring Cups
- Measuring Spoons
- Saucepan
- Fine Mesh Sieve or Strainer