INGREDIENTS

INSTRUCTIONS

MARINADE
The Copper River Salmon are in season and the following recipe was passed
my way by one of the key players in Seattle's restaurant industry.
Warning, the final product is very, very rich.  Especially if you have
access to the real thing (Copper River/Columbia River Salmon).  The fat
content on these fish is so incredibly high that the resulting product
could almost be served as a desert item. One guest said it reminded her of
butter sticks fried in syrup.
Marinade: Combine marinade ingredients and stir till most of sugar is
dissolved.  Let the mixture sit on counter to "blend".
Fish:  We've experimented with different cuts of salmon and found the
following works best for us.  Purchase thick fillets (not steaks) and then
cut fillet vertically into 1.5 " wide strips.
About an hour before cooking, remove the salmon strips from the
refrigerator and let soak in marinade at room temp.  These can then be
grilled over medium heat with the shin on the side (not up or down),
resulting in more even cooking.
BIGSTAR@AUGUSTUS.CSSCR.
WASHINGTON.EDU (J PASCHEL)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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