| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 1 | Servings | |
INGREDIENTS
| 1 | Whole salmon fillet — * see | |
| Note | ||
| 2 | tb | Butter — melted |
| 3 | tb | Honey — melted |
| 1 | tb | Dill weed |
| 2 | c | Alder wood chips — opt |
INSTRUCTIONS
From: Mark <markscott@sltrib.com> Date: Wed, 22 May 1996 13:30:08 -0600 Have the samon filleted leaving the skin on. This is important. Keep cold. Melt together and melt the butter and honey in the micro or another way. Lay the fillet out skin side down and pour over or quickly brush on the honey and butter. Sprinkle the dill weed over. By having the filet cold the honey and butter mixture will congeal and the filet will be easy to handle. Place the filet skin side UP over a moderate grill. As soon as the meat just starts to firm up turn to skin side down. (The skin will keep the filet together) Remove from the grill as soon as the meat starts to flake. On large filets I use two spatulas. Serve with a green salad and augratin potatos. Recipe By : Mark Scott Posted to Master Cook Recipes List, Digest #94
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