Recipe: Lemon Grass and Apricot Stuffed BBQ Salmon for dear Mickey

This recipe seems complicated, but the thruth is that you saut the vegetables for the stuffing, season the whole salmon (already prepared by your fish market), stuff it & bake or grill it. I recommend that you bake it first & later, for another occassion, when you feel completely comfortable with the recipe, grill it using indirect heat.

Lemon Grass and Apricot Stuffed BBQ Salmon
Source: Eric Powell
Serves 6 - 8

1/4 cup unsalted butter, softened
2 tbsp finely chopped fresh lemon grass (inner stalks) (I find the lemon grass at some specialty markets)
1 tbsp fresh lemon juice
Salt and freshly ground pepper, to taste

Beat all ingredients together until well blended. Spoon butter onto a sheet of waxed paper and roll it up to 1"(2.5 cm) in diameter. Twist the ends closed and refrigerate until firm, about 1 hour.

2 tbsp butter
1 small onion, finely chopped
1 garlic clove, minced
1/4 cup finely chopped mushrooms
2 tbsp finely chopped fresh lemon grass (inner stalks)
1/4 cup chopped dried apricots
1 cup cooked rice, preferably basmati
1/4 tsp cayenne powder
Salt and freshly ground pepper, to taste
3 - 4 lbs whole salmon, dressed (season it with salt & pepper or Seasoned salt or with one of Steven Raichlen marvelous rubs)
1 tbsp olive oil

Saut the onion and garlic in the butter for 2-3 minutes, add the mushrooms, cook another 5 minutes. Add lemon grass, apricots, rice, cayenne, salt and pepper to the mushroom mixture. Stir and cook another minute. Remove from heat and cool.

Stuff the salmon and close with skewers. Place the salmon in a barbecue fish holder or wrap in chicken wire (or aluminum foil). Brush salmon with olive oil. Place the salmon on the hot grill, cover and cook for 12-15 minutes, turn fish over and cook covered for another 10-15 minutes or until flesh is opaque and just beginning to flake. Remove and let stand for 5 minutes. Top each serving with butter mix cut into "coins.

Please, let me know if you need another one. A secret is that I stuff my whole salmons with whatever dressing I fancy, using vegetables or any stuffing that I use for chicken or turkey. Good luck with the recipe dear friend!