Time: 2 hours 10 minutes
Complexity: easily
Servings: 8

Celebrate the summer season with grilled stuffed salmon. This recipe uses a whole side of fish, so it's enough for a crowd. The salmon is filled with creamy sweetcorn and bright green butter with fresh, fragrant herbs, then grilled until just done. It's not only delicious but also festively beautiful.

Ingredients:

• 8 strips bacon, cut into 1cm pieces.
• 1 large leek, finely chopped
• 3 cups corn kernels (from about 3 ears)
• 220 g cream cheese, diced, at room temperature
• 1/2 cup tightly packed fresh parsley, cilantro, or basil leaves (or a mixture)
• Zest of 1 lemon + lemon wedges for serving
• 110 g unsalted butter, room temperature
• 1 side of salmon (1.2-1.8 kg) skin on, bones removed
• Cooking spray to spray the foil
• Special equipment: kitchen string; heavy-duty foil; heat-resistant gloves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, leeks, corn, bacon, lemon zest, cream cheese

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Preparation:

Step 1
• Place the bacon in a medium skillet and cook over medium-high heat until crisp, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; set aside.
Step 2
• Drain the pan of fat, reserving only 1 tablespoon, and reduce the heat to medium. Add half the shallots and cook, stirring frequently, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring frequently, until heated through and tender, about 5 minutes. Remove from the heat and add the cream cheese and 1 teaspoon of salt. Stir to distribute the ingredients evenly. Let the filling cool to room temperature, about 45 minutes.
Step 3
• Meanwhile, place the herbs, lemon zest, and remaining shallot in a food processor and finely chop. Add the butter and 2 teaspoons of salt and pulse until smooth; set aside.
Step 4
• Preheat the grill to medium heat and prepare the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and reduce the heat on the remaining burners to medium. If you have a charcoal grill, dump one chimney starter of burnt briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups. Be sure to consult your grill's instruction manual.
Step 5
• Place the salmon on a cutting board. Using a knife, cut the salmon lengthwise down the middle, cutting halfway through. Working from the center line outward, cut thin flaps from edge to edge, like gates, then open them. Brush the salmon with half the herb butter and spoon the corn mixture down the middle. Sprinkle the cooked bacon over the top, then fold the sides of the salmon over to enclose the filling. Tie the salmon in 6 places with string. Brush the top with the remaining herb butter and season generously with salt.
Step 6
• Stack three sheets of heavy-duty aluminum foil 6 inches longer than the salmon and generously spray the top layer with cooking spray. Place the salmon in the center of the foil and crimp the edges to create a border.
Step 7
• Transfer the salmon on foil to an indirect grill, cover the grill, and cook until the salmon is cooked through and the filling is heated through, about 25 minutes (depending on your grill). Move the salmon to a direct grill for 5 minutes to crisp the skin. Wearing oven gloves, carefully transfer the salmon on foil to a serving platter. Serve with lemon wedges.

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