Salmon - BBQd with wine country butter baste

By á-47

Ingredients

• Apple wood or Alder chips
• 1/2 cup (1 cube) butter, divided
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 3 Tbsp. chopped fresh hebrs such as chives, thyme, basil and parsley
• 2 tea. grated lemon zest
• 1 whole salmon (8-10 oz. per person), butterflied with skin intact

Preparation

Step 1

Soak chips 30 minutes and throw on fire just before cooking.

For the baste, melt 1 Tbsp. butter over low heat in a small, heavy saucepan; add the garlic and cook briefly. Stir in the wine and cook until reduced to 1/4 cup. Add the remining butter and stir until just melted. stir in the herbs and lemon zest, set aside.

Prepare grill. When medium-hot put on soaked chips. Place the butterfied salmon opened out on a single sheet of heavy aluminum foil, skin side down. Brush the flesh side of the salmon with the butter-wine baste. Pick the fish up in the foil and place it on the cooking rack, foil and all. Immediately tightly cover the grill. Cook for 10-20 minutes, or until the flesh is still slightly translucent in the center, basting once or twice during this time.

An instant-read thermometer inserted in the thickest part of the fish should read 140 degrees.

Makes 6-10 servings, depending on size of the salmon.