| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Grilling, Fish |
10 |
Servings |
INGREDIENTS
| 5 |
lb |
Salmon fillets |
| 1/4 |
lb |
Unsalted butter; lite |
| 1/3 |
c |
Lemon juice |
| 1 1/2 |
ts |
Worcestershire sauce |
| 1 1/2 |
ts |
Soy sauce; low sodium |
| 3 |
ts |
Fresh basil; chopped |
| 3 |
ts |
Fresh oregano; chopped |
| 3 |
ts |
Fresh parsley; chopped |
| 1 |
|
Clove garlic; minced |
|
|
Onion slices |
INSTRUCTIONS
Place the fish on a double layer of heavy aluminum foil; draw the edges of
the foil up to make a baking dish. Place onion slices over salmon. Mix
remaining ingredients together and pour over salmon. Make a tent of foil to
cover the salmon.
Place packet of salmon on a medium to hot grill. Remove tend half way
through cooking. COoking time will vary with thickness of fish.
NOTES : Original recipe called for 1 pound of butter.
Recipe by: Nancy Brandt (EAT-L listserv)
Posted to EAT-L Digest by Sharon Barbour <sharonb@TRITON.MAYFIELD.HP.COM>
on Dec 24, 1997
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