Grilled Salmon with Caramelized Lemons

A whole side of salmon, hot off the grill and laid on fig leaves, makes a spectacular main course, and another one Dad might just love!!
(serves 6-8)

1 side of skin-on wild caught* salmon (3 lbs.)
1&1/2 t. kosher salt
1 T. EVOO
Veg. oil for the grill
4 lemons, halved and visible seeds removed
Fresh fig leaves for platter
Fresh snipped garlic* chives and a dill frond* for garnish

Remove salmon from fridge 45 mins. before serving, pat dry, and season with salt on both sides and edges. Heat grill to 350-400 with one burner turned off to create an indirect-heat area (or use your broiler*). Drizzle salmon all over with oil and rub in gently. Oil cooking grade using tongs and a wad of paper towels drizzled with veg. oil. Lay salmon on grill, skin side up and with thinner tail section over indirect heat area. Set lemons over direct heat. Cover grill. Cook lemons until juicy and partly charred, 6 mins.; transfer to a bowl. Cook salmon until edges begin to curl, 8-10 mins. Carefully loosen salmon from grill with an offset cake spatula or wide metal one, slide it all the way beneath fish. Using the spatula to lift salmon, slide a rimless baking sheet underneath. Set another rimless baking sheet on top of salmon to sandwich it, then flip over. Lift off top sheet, angle bottom sheet with salmon against cooking grate, and carefully pull sheet away from salmon, easing it onto the grate skin side down. Close lid and grill salmon until just firm to the touch, 3-5 mins. more. Slide spatula between fish and skin, then ease a rimless baking sheet under fish and lift off, leaving skin on grill. Line a platter with fig leaves. Angle baking sheet against platter and slide salmon onto it. Sprinkle salmon with chives and lay dill frond down the middle of the fish. Arrange lemons around the platter. Stand back and listen for the "oooohs and aaahhhhhs"!!

"If you judge people, you have no time to love them."

Have FUN today!!!

Love,

MM