Panorama Lodge Fire Roasted Salmon with Basil Parmesan Mayonnaise

1 whole Fresh salmon
deboned and about 1" thick and 4-6 pounds
3 tbsp Olive oil
1 whole Tomato
sliced thinly
1 whole Onion
thinly sliced
2 whole Lemons
sliced thinly
2 extra-large Egg yolks
at room temperature
3 tbsp Lemon juice
freshly squeezed
1/2 cup Parmesan cheese
freshly grated
1 tbsp Dijon mustard
1/2 cup Fresh basil leaves
lightly packed
1 tbsp Garlic
to taste
Fresh ground black pepper
to taste
1 cup Vegetable oil
at room temperature
1/2 cup Olive oil
at room temperature
1 cup Zucchini
1 cup Corn
1 cup Snap peas
Fresh sprigs of tarragon basil and mint
2 cloves Garlic
Panorama Lodge sits above the White Salmon River in Mt. Hood, Oregon. With the abundance of fish this crowd-pleaser presents well and is extremely easy to prepare for a large group. Serve the salmon over some white rice and enjoy all the yummy flavors that get absorbed by the fresh vegetables and herbs.
Salmon Preparation
Prepare grill with wood (preferred) or charcoal or gas.
Place the fillet of salmon on parchment paper on a sheet pan. Rub fingers over it to make sure all bones have been removed. I use tweezers to do this.
Brush salmon with the oil on both sides. Sprinkle with salt and fresh ground pepper.
Place the tomato slices evenly across the salmon covering the whole fillet.
Next distribute the onion and lemon slices evenly over the tomato slices. Set aside.
Basil Parmesan Mayonnaise
Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, salt and pepper in food processor fitted with steel blade. Process for 20 seconds, until smooth.
Combine vegetable and olive oil in a measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make thick emulsion. Taste for seasonings.
Final Assembly
Place the salmon that has been prepared on parchment paper onto a sheet pan lined with aluminum foil making sure there is plenty of parchment paper to wrap entirely. Place all the remaining vegetables on top evenly. Drizzle the basil Parmesan mayonnaise over entirely.
Wrap the entire salmon with the parchment paper and foil so no juices escape.
BBQ for 20 minutes on High heat.
Let rest for 5 minutes before serving.
Garnish with fresh sprigs of herbs and lemon wedges.
source: My father use to call this fish in a bag! I've glorified it with the fresh veggies and basil mayonnaise.
Any fresh vegetable in season works with this recipe.

For vegan: can omit the eggs and salmon and prepare with just veggies. Can also substitute vegannaise for the mayonnaise.