1 whole fresh salmon, stuffed with fresh herbs and lemon, seasoned with salt and pepper to taste, and wrapped in chicken wire (or placed in a salmon basket)
Bring barbecue to maximum heat. Place salmon on the grill and cook approximately 10 min. per inch measured at the thickest part (usually 40-50 min. total cooking time).
To test for doneness, make a small incision in the thickest part near the backbone. If there is any visible transparency, the fish is not done. The fish will be opaque when fully cooked.
Serve with Market Street Cucumber Dill Sauce.
Cucumber Dill Sauce
3 large cucumbers
1 cup mayonnaise
1 cup sour cream
2 Tbl. fresh dill, chopped (or 2 tsp. dried)
1/2 tsp. salt
1/2 tsp. black pepper
Peel and seed cucumbers and puree in food processor. Squeeze out juice. Add pureed cucumber to mayonnaise and sour cream, which have been mixed together. Add remaining ingredients and mix well.
Refrigerate at least 4 hours before serving.