| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh lemon juice |
| 1/2 |
c |
Vegetable oil |
| 1 |
ts |
Worcestershire sauce |
| 2 |
lb |
Fresh salmon steaks or fillets;* cut 1 inch thick |
| 1/2 |
ts |
Seasoning salt; (I omit) |
| 1/2 |
ts |
Crushed thyme |
|
|
Cooking oil for the grill |
| 1/2 |
c |
Wood chips; (mesquite, hickory or alder) |
INSTRUCTIONS
from [Diane Mansfield <dianelm@arches.uga.edu>]
In flat container, mix lemon juice, vegetable oil and Worcestershire sauce.
Place salmon in mixture; marinate 30 minutes. Meanwhile, soak wood chips in
enough water to moisten for 15 to 40 minutes. Season salmon with salt and
thyme; let stand a few minutes. Preheat charcoal or gas grill to
medium-hot. Just before cooking coat grill's grate with cooking oil.
Sprinkle wood chips over coals. Cook fish until it loses its translucent
appearance and in uniformly colored throughout (about 6 minutes per side
for 1-inch cut).
*Salmon fillets should be placed skin side down and cooked without turning
for total cooking time. Charred skin will peel off easily.
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
May 05, 1998
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