| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mike02 |
2 |
servings |
INGREDIENTS
| 1 |
lb |
Salmon fillet – (1 to 2 lbs); skin removed |
| 2 |
tb |
Olive oil; plus |
|
|
Olive oil; to brush on grill |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Black Coffee Barbecue Sauce; see * Note |
| 1/2 |
lb |
Scallions |
| 4 |
|
Ears Corn; husk, silk removed, |
|
|
Reserve husk |
INSTRUCTIONS
* Note: See the "Black Coffee Barbecue Sauce" recipe which is included in
this collection.
Prepare an outdoor barbecue grill with good charcoal briquettes or wood
chips stacked against one side of the grill and let them burn until ash
white. Brush the salmon lightly with the olive oil and season with salt and
pepper. Place the fish on the grill and begin to cook over in-direct heat
(cooler part of the grill). Grill 2 to 3 minutes on each side until the
salmon begins to develop grill marks. Brush the fish with the barbecue
sauce and cover the area where the fish was cooking with the reserved corn
husks. Lay the fish on top and cover the fish with the remaining husks.
Continue to barbecue the fish in this manner until it reaches the desired
doneness. While the fish is cooking lay the corn to the side on the grill
and cook quickly. Cook the scallions in a similar fashion. When the salmon
has barbecued under the corn husks, remove and serve. This recipe yields 2
to 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A26 broadcast 05-18-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-18-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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