What an awesome evening at fish camp, adventuring across remote, deep blue ice cold waters, cooking beachside, and kicking back with buddies as we devoured this fresh water live fire feast!!
Welcome to the beautiful, breathtaking and remote white sand shores of Lake Michigan. This is the ultimate fresh water adventure, a Great Lakes King Salmon Hook and Cook!!
This citrus and herb-stuffed chinook salmon was harvested only hours before, rubbed with Weber Seasonings Honey Garlic, then slowly prepared to tender, flake from the bone perfection over a bed of smoldering, smoky hardwood embers. Plated family style atop a summer salad of crisp, sweet and spicy greens, wild blueberries and blackberries, toasted pecans, finely-grated aged white cheddar cheese, and all tossed in a tangy caramelized wildflower honey vinaigrette. Life just doesn’t get much better than this, my friends. -Cheers, David
•1 whole chinook salmon, cleaned
•½ cup grape seed oil
•WeberSeasoning Honey Garlic
•1 cup fresh parsley, roughly chopped
•1 small fennel bulb, finely sliced, fronds reserved for garnish
•2 lemons, finely sliced, zest reserved for garnish
•1 large red onion, finely sliced
•Coarsely ground black peppercorn, to taste
Prepare the fish by scoring skin with a sharp knife alongside each filet. Whisk together oil and Honey Garlic seasoning, then rub salmon inside and out. Stuff cavity with aromatics. Firmly tie down the fish across it’s filets with butcher’s twine. Place above a smoldering campfire to roast, at approximately 350F. Rotate-turn half way through cooking, until 135F internal in thick of the filet. Remove from grill and rest 5-7 minutes before carving. Garnish in fennel fronds and lemon zest. Plate atop a summer salad and serve for a crowd!!
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Link to Dalstrong Knives:
https://www.dalstrong.com
Link to Weber Seasonings:
https://www.weberseasonings.com