| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Indian |
Fish and se, Meat, Miscellaneo, Fish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Salmon Steaks |
| 1 |
|
Green Bell Pepper — 1-in. |
|
|
Dices |
| 10 |
sm |
Onions |
| 1 |
c |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Garlic Powder |
| 1 |
ts |
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)
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”