| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
|
|
Whole salmon; any type |
|
|
Chopped onion |
|
|
Celery |
|
|
Carrots |
|
|
Garlic |
|
|
Green peppers (up to) |
| 3 |
sl |
Lemon |
|
|
Several pats of butter |
|
|
Salt and pepper to taste if desired |
INSTRUCTIONS
From: joseph@inland.com (Roger Joseph) (COLLECTION)
Date: 17 Aug 93 09:43:07 CST
From: shan@niwot.scd.ucar.edu (Val Shanahan)
I do this with whole salmon, any type, and I leave the skin on as it lifts
right off after cooking. Place the salmon on a piece of foil large enough
to completely wrap it. Fill the inside of the salmon with a mixture of
chopped onion, celery, carrots, garlic and green peppers. Add 2 or 3 slices
of lemon and several pats of butter. Salt and pepper to taste if desired, I
usually don't tho. Seal the foil and cook on a grill or in an oven. The
cooking time depends on the size/amount of fish, it seems that when you can
really smell the salmon thru the foil, it is usually done. I know this is
not the best method for determining doneness, but it usually works for me.
I do open the foil and test the fish for flakeyness. The stuffing usually
absorbs a lot of fat/oil from the fish and is not, in my opinion, all that
good, but it adds great flavor to the fish.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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