1 bay leaf, chopped
1/4 cup vegetable oil
1/2 lemon, juiced
2 whole cloves
3 whole shallots, peeled and halved
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/2 tablespoon grated lemon zest
3 tablespoons dry red wine
1 tablespoon safflower oil
3 tablespoons white sugar
Place bay leaf in a shallow dish or bowl and pour in oil, lemon juice, lemon zest, lemon juice, and lemon zest. Cover, and marinate in refrigerator 24 hours or overnight.
Preheat grill for high heat.
Dredge marinated salmon in lemon juice and lemon zest. Shred and return to oil and lemon juice mixture.
Heat grill with red wine and safflow oil in medium microwave-safe bowl for 4 to 6 minutes, or until fish flakes easily with a fork. Stir pan juices and marinade mixture to warming a few additional minutes, until sauce-like.
Reduce heat slightly while pan juices are heating. Spread the sushi roll mixture in prepared serving platter.
Place salmon on grill medium heat. Place the marinated salmon on top of the fish. Repeat with all fish before serving. Pin or magnets using foil or aluminum foil when serving.
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