| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
Summer Squash |
|
|
Zuchinni |
| 1/2 |
c |
Soy Sauce |
|
|
Garlic to taste |
| 1/4 |
c |
Smoke Sauce |
| 1/4 |
|
Teriyaki Sauce |
|
|
Spray for Grill |
| 10 |
oz |
Salmon fillet cut into two pieces |
| 1 |
c |
Milk; I use dry, mixed for 1 cup of liquid |
| 1/2 |
c |
Soy Sauce |
|
|
Shredded Potatoes |
|
|
Garlic to Taste |
|
|
Tarragon |
|
|
Salt and Pepper to Taste |
|
|
Spray for Grill |
INSTRUCTIONS
GRILLED VEGETABLES
POTATO CRUSTED SALMON
Slice the squashes uniform( I use my slicer)and marinate for several hours
turning now and then if sauce doesn't cover the vegetables. Before cooking
place on paper towels to get rid of some of the juice. Place on preheated
grill and cook for 5 minutes or desired doneness. May take less time. Note:
I placed them in a warm oven while I cooked the salmon.
Potato Crusted Salmon: Marinate the Salmon in the milk and soy sauce for
several hours, turning if not covered. Shredd potatoes, squeeze all the
excess water from them. Add garlic and tarragon to taste, plus salt and
pepper. Pat on one side of the salmon only, pressing to keep in place.
Again place on the preheated grill and cook for 5 to 6 minutes until the
potatoes are a golden brown. I served the salmon on a bed of spinach and
served a pear salsa. I thought it was just delicious with the grilled
vegetables. This dish is very low in fat.
This is a grill that will get lots of use in our home. Its so easy. Tonight
its chicken burgers.
Posted to TNT Recipes Digest by Ruthellen Mentgen <rmentgen@flash.net> on
Mar 14, 1998
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