Lemon-Herb Stuffed Salmon Recipe - Low Carb & Healthy
Low carb recipe for Lemon-Herb Stuffed Salmon which belongs to the Fish and Seafood recipe category.
- 1 whole salmon, cleaned and head removed, between 6 and 7 pounds (3 kg)
- 1 lemon, sliced as thinly as humanly possible
- 6 scallions, any wilted bits trimmed, and sliced very thinly lengthways
- 4 tablespoons (24 g) fresh oregano leaves, minced
- 1 tablespoon (2.4 g) fresh thyme leaves, stripped off their stems
First, start a charcoal fire or preheat a gas grill.
If you're using charcoal, once the coals are ash-covered you'll want to use fireproof tongs to arrange them in a strip roughly the length and width of your fish.
Either way, charcoal or gas, you'll want a medium-hot fire.
Lay the salmon out on a platter.
Stuff the lemon slices into the body cavity, distributing them evenly along the length of the fish.
Do the same with the scallions.
Mix together the two herbs and stuff them into the body cavity as well.
Now, run toothpicks or skewers through the edges of the fish and use cooking twine to lace around the skewers to hold the edge of the fish closed.
Or if you prefer, use a big needle and cooking twine to sew the salmon closed.
Slash the fish every couple of inches, down to the bone, to let the heat in.
Now place the fish on an oiled grill over the fire and close the lid.
After 15 to 20 minutes, turn the salmon very carefully, using two spatulas, and re-situate it over the fire.
Re-close the lid and give your salmon another 15 to 20 minutes.
It's done when it flakes easily and an instant-read thermometer registers between 135F and 140F (60C).
Use your two spatulas to carefully remove the fish to a platter and serve.
Each serving will have just 1 gram of carbohydrate, a trace of fiber, and 49 grams of protein.