- A whole Chinook salmon — we got one from the Seafood City at the Granville Island Public Market. A 6-7 pound one will feed 5-6 people with some left over.
- When we got it, the thing was already gutted and the scales scraped off.
- Ask them to take off the head, fins and tail... save it for stock or whatever you usually do with fish body parts afterwards.
- Rub salt and pepper into the hollow where the guts used to be.
- Rub salt and pepper on the outside of the fish.
- Grate lemon zest from two lemons and spread it around the inside.
- Lay down 3-4 stalks of baby dill on the inside — I guess you could chop it up if you wanted to, but we didn't.
- Cut the two lemons into 8 wedges and place most of them into the inside.
- Place that whole chunk of fish and stuff into a barbecue smoker bag.
- Put a few lemon wedges in the bag on the outside of the fish.
- Stick it on the barbecue and cook until it's done... which was approximately two-glasses-of-red-wine later.
Mistooks #1: the Caesar salad with mustard/red wine vinaigrette was fabulous, but overpowered the fish just a titch. Uh, oops... =P
Mistooks #2: that particular red wine (which was distinctly not a Pinot Noir) probably didn't help things either.
I've resigned myself to the fact that I don't do this Eating thing very well either.