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" 5. Tightly tie each piece of kitchen string, securing the lemons and the bay leaves to the fish. Trim the long ends of the string before continuing.\r\n 4. Top the fish with overlapping rows of lemon slices, then top the lemons with overlapping bay leaves, as in Step 1. \r\n 1. Depending on the length of the fish, arrange six to eight 20- to 24-inch-long pieces of kitchen string side by side and 1 1/2 inches apart on the countertop. Overlap the fresh bay leaves crosswise atop the strings in a rectangle about the same size as the fish. &lt;p&gt;6. Transfer the packet to a fish-grilling basket ($20; &lt;a href=\"http://www.cooking.com/\" rel=\"nofollow\" target=\"_blank\"&gt;cooking.com&lt;/a&gt;). Grill the fish over medium-high heat until firm and a thermometer inserted into the center reads 135&amp;deg;F, 20 minutes per side. Set the fish on a platter. Cut the strings; remove the top layer of leaves and lemons. Drizzle with oil. Get &lt;a href=\"../recipe/grilled-salmon-wrapped-in-lemon-and-bay-leaves\"&gt;the full recipe&lt;/a&gt; that accompanies this tip.&lt;/p&gt; 3. Position the salmon, skin side down, atop the lemon slices. Sprinkle the fish with more coarse salt and freshly ground black pepper, then drizzle with some olive oil.\r\n 2. Top the bay leaves with overlapping rows of thinly sliced lemon rounds, covering the bay leaves as completely as possible. Next, sprinkle the skin side of the fish with coarse salt and freshly ground black pepper.\r\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/slideshow/how-to-grilled-salmon-wrapped-in-lemon-and-bay-leaves>