Whole Barbecue Salmon with Cucumber Dill Sauce



Makes 6 servings



Ingredients:



Dill Sauce:



3 large cucumbers

1 cup mayonnaise

1 cup sour cream

2 tablespoons fresh dill, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper



Salmon:



1 whole salmon, 3 to 4 pounds

2 lemons, quartered

2 ounces fresh dill

2 tablespoons Old Bay Seasoning

1 small red onion, cut into 1/8's

chicken wire for wrapping salmon



Preparation:



Dill Sauce:



Peel and seed cucumbers and purée in a food processor. Squeeze out

juice. Mix together the sour cream and mayonnaise. Add puréed

cucumbers. Add remaining ingredients and mix well. Refrigerate at

least 4 hours before serving.



Salmon:



Place lemon and dill in cavity of salmon. Sprinkle outside of salmon

with Old Bay Seasoning. Wrap entire salmon in chicken wire (leave 2

inches above the head and 2 Inches below the tail) and connect ends.



On a barbecue grill over medium heat, cook salmon for 35 to 40 minutes

or until internal temperature of fish reaches 150°. Disconnect chicken

wire and let salmon rest for two minutes.



Remove skin and carefully remove filet (bones should stay on carcass).

Serve with dill sauce.