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6
servingsEasy
40 min
By Andrew Schloss and David Joachim
Published 2007
Whole farm-raised salmon is a little tricky to grill. The fish tend to be large and thick, making it difficult to cook them through before they dry out on the surface. Wild salmon are much leaner and cook through more quickly. This one is slashed and embedded with grilled leeks and herbs, and then served with a sophisticated salsa made from salmon roe (salmon caviar) and freshly grated horseradish root.