| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Indian |
Fish, Fish and se, Meat, Miscellaneo |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Salmon Steaks |
| 1 |
|
Green Bell Pepper, 1-in. |
|
|
Dices |
| 10 |
|
Onions |
| 1 |
c |
Oil |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Oregano |
| 1/2 |
t |
Thyme |
| 1/2 |
t |
Garlic Powder |
| 1 |
t |
Pepper |
INSTRUCTIONS
Cut salmon into 1" pieces. Place the salmon, pepper and onion on
skewer, alternating items. Place "sticks" in a shallow dish. Pour
oil and seasoning over and let stand for one hour. Drain and put fish
over hot coals for 4-6 minutes. Keep stick turning. When done, the
fish will flake. Serves 4. (From "Tsimpshean Indian Island Cookbook",
compiled by the Ladies Aid of the William Duncan Memorial Church in
Metlakatla, Alaska, reprinted in National Fisherman July 1985) Posted
to MC-Recipe Digest V1 #146 Date: Wed, 10 Jul 1996 07:37:17 -0400
From: kmeade@ids2.idsonline.com (The Meades)
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