Grilled Salmon With Fennel And Orange

By draingal

Ingredients

• 1 large, whole salmon, about 5 pounds, with skin on and head and scales removed
• Sea salt and pepper, to taste
• 2 bulbs fennel, thinly sliced
• 2 large oranges, thinly sliced

Preparation

Step 1

Heat grill to 500 degrees. Rub the dull side of a chef's knife up and down the skin of the salmon, pressing out any liquid.
Salt and pepper cavity of fish and fill with fennel and orange slices. Tie fish shut with twine.
Lay salmon on grill and cook until the skin no longer sticks to the grill. Turn over fish and repeat process.
When salmon is done, cover with foil and allow to rest for 5 minutes. Cut fish into individual portions, about 1/2 pound for each guest. Serve with fernel and orange on the side.