Herb Grilled Whole Salmon

Ingredients

12 lb whole salmon, head and insides removed

1 bunch parsley, fresh

1 bunch chives, fresh

1 cup dill, fresh

1 large Fennel bulb

1 cup fennel fronds

18 asparagus spears, ends trimmed

2 oz butter cut into 1/2 oz pats

olive oil

salt and pepper to taste

How to Make It

Rinse fish and pat dry. Season inside of fish: fill cavity with butter, herbs, and fennel fronds. Slash salmon skin 3-4 times from back to belly.

Rub fish with olive oil and season with salt and pepper. Slice fennel bulb top to bottom. Coat fennel and asparagus with olive oil and season with salt and pepper. Using a grill fish basket, grill salmon over medium-high heat 10-15 minutes per side or until your temp fork (entered along the spine) reads 140 degrees.

Remove fish and let rest 10 minutes. Meanwhile grill asparagus and fennel. To serve, remove fish from basket, cut along spice and into portions from back to belly. Fish will easily pull away from bones.

This recipe is brought to you by Habitat Housewares