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Categories:
salmon olive oil fresh chives tarragon clove garlic kosher salt freshly ground black pepper lemon wedges
Viewed: 36 - Published at: 5 years agoIngredients
- 1/2 whole Salmon (about 2 Pounds), Pinbones Removed
- 2 Tablespoons Olive Oil
- 2 Tablespoons Chopped Fresh Chives
- 1 Tablespoon Chopped Fresh Tarragon
- 1 clove Garlic, Chopped
- 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Freshly Ground Black Pepper
- 13 cups Dry Vermouth
- 6 pieces Lemon Wedges
Method
- Preheat the grill to medium heat.
- Lay the salmon on a double sheet of foil and rub it with olive oil.
- Sprinkle chives, tarragon, garlic, salt, and pepper evenly over the salmon.
- Fold all four sides of the foil up and pour vermouth over the salmon.
- Seal the foil by folding it as though you wrapping a present.
- Slide the foil packet onto the grill and close the lid.
- Cook until the salmon is just cooked through (dont let it dry out).
- My salmon only took 12 minutes, but it will depend on the thickness of the fish.
- Unwrap the salmon from the foil, cut into pieces and serve hot or at room temperature.
- Serve with lemon wedges.
