{"id":5495,"date":"2018-04-06T14:12:09","date_gmt":"2018-04-06T20:12:09","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=5495"},"modified":"2018-04-06T14:12:09","modified_gmt":"2018-04-06T20:12:09","slug":"grilled-salmon-wrapped-in-lemon-and-bay-leaves","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/grilled-salmon-wrapped-in-lemon-and-bay-leaves.html","title":{"rendered":"Grilled Salmon Wrapped in Lemon and Bay Leaves"},"content":{"rendered":"<p><em>We did this on a campout.\u00a0 The string part seemed a little iffy so we just constructed the whole thing on the grill basket.\u00a0 If the grill basket is too open to hold the lemons and bay leaves, buy a piece of hardware cloth (metal with small squares) and line the basket\u00a0with that.\u00a0\u00a0<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>4 3\/4-ounce packages fresh bay leaves, divided<\/li>\n<li>6 to 7 lemons, very thinly sliced into rounds, divided<\/li>\n<li>1 3-pound center-cut salmon fillet with skinCoarse kosher salt<\/li>\n<li>Olive oil (for drizzling)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>\u00a0Arrange eight 24-inch-long pieces of kitchen string, side by side and 1 1\/2 inches apart, on<br \/>\nsurface.<\/li>\n<li>Overlap bay leaves atop strings in rectangle about same size as fish.<\/li>\n<li>Top bay leaves with overlapping rows of lemon slices.<\/li>\n<li>Sprinkle fish skin with coarse salt and freshly ground black pepper.<\/li>\n<li>Place fish, skin side down, on lemon slices.<\/li>\n<li>Sprinkle fish flesh with coarse salt and pepper.<\/li>\n<li>Drizzle with olive oil.<\/li>\n<li>Top with overlapping rows of lemon slices, then bay leaves.<\/li>\n<li>Tightly tie strings, securing lemon slices and bay leaves to fish.<\/li>\n<li>Place fish packet in grilling basket; close basket (basket does not have to close completely in order to support fish). (DO AHEAD Can be made 2 hours ahead. Chill salmon in basket. Bring to room temperature before grilling.)<\/li>\n<li>Prepare barbecue (medium-high heat).<\/li>\n<li>Grill fish in basket until just firm to touch and thermometer inserted into thickest part registers 135\u00b0.<\/li>\n<li>Holding basket sides together turn fish, about 20 minutes per side.<\/li>\n<li>Transfer fish to platter, with string knots up.<\/li>\n<li>Remove strings, bay leaves, and lemons from top side.<\/li>\n<li>Drizzle with oil.<\/li>\n<li>Serve.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0 <\/strong>8<br \/>\n<strong>Source:\u00a0\u00a0<\/strong>Bon Appetit,\u00a0Published July 2009<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We did this on a campout.\u00a0 The string part seemed a little iffy so we just constructed the whole thing on the grill basket.\u00a0 If the grill basket is too open to hold the lemons and bay leaves, buy a piece of hardware cloth (metal with small squares) and line the basket\u00a0with that.\u00a0\u00a0 Ingredients: 4 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/grilled-salmon-wrapped-in-lemon-and-bay-leaves.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grilled Salmon Wrapped in Lemon and Bay Leaves&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[21],"tags":[44],"class_list":["post-5495","post","type-post","status-publish","format-standard","hentry","category-entree-seafood","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=5495"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5495\/revisions"}],"predecessor-version":[{"id":5569,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5495\/revisions\/5569"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=5495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=5495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=5495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}