Whole Barbecue Salmon

It's easy to cook whole barbecue salmon successfully. You can put the salmon dirctly onto a well oiled grill but it's easier if you wrap your fish or use a hinged rack. This recipe uses double thickness aluminium foil so that the fish cooks in it's own juices and the marinade. Cooking salmon on the barbecue couldn't be easier.

Serves 6

Preperation: 10 minutes

Marinate: 2 to 4 hours

Cooking: 14 to 16 minutes

Ingredients:

• 1 whole salmon, 3 to 4lb (1.5 to 2kg), gutted
• 4 fresh fennel sprigs
• 1 lemon cut into wedges

For the marinade:

• 5 fl oz (150ml) white wine
• 2 tablespoons lemon juice
• 1 medium onion, sliced
• 1 carrot, sliced
• 1 celery stalk, chopped
• 1 sprig fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf
• 6 black papercorns, crushed
• 4 tablespoons olive oil

1. Put all of the marinade ingredients together in a bowl and mix well.
2. Wash the whole salmon, inside and out, under cold running water then pat dry with kitchen paper.
3. Put the fish on a double thickness sheet of aluminium foil. Fold up the sides to form a dish.
4. Pour over the marinade and place in a refrigerator for 2 to 4 hours.
5. When ready to cook place the fennel sprigs inside the salmon.
6. Place the salmon in it's open foil dish on a hot grill and cook for about 15 minutes or until tender. Occasionally brushing with the marinade.
7. When your whole barbecue salmon is cooked serve it immediatelly, garnished with the lemon wedges.

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