Nanaimo Salmon And Mushroom Kebabs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | British | Fish, Main dish | 4 | Servings |
INGREDIENTS
| 2 | lb | Fresh salmon meat |
| 1/2 | c | Salad oil |
| 3 | T | Lemon juice |
| 36 | Mushrooms | |
| 1/2 | c | Butter |
| 2 | T | Fine breadcrumbs |
| 1 | Lemon, cut into wedges | |
| Pinch of salt, pepper and | ||
| Parsley | ||
| Fresh parsley for garnish | ||
| Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 450 F. Cooking time 15 minutes. Cut salmon meat into cube size pieces with about 1 inch sides. Mix together a marinade of salad oil, lemon juice, salt, pepper and parsley. Put salmon in marinade in a glass or enamelled pan in refrigerator for 1 hour. Slice mushrooms, stems and all, into large pieces. Drain salmon for 10 minutes. Melt butter in a frying pan. Toss salmon and mushrooms in melted butter. Alternate salmon and mushrooms on skewers to make kebabs. Lightly sprinkle with breadcrumbs, turning to distribute evenly. Season with salt and pepper. Put kebabs on a rack over a baking dish in the centre of oven at 450 F and cook for 15 minutes - longer if the cubes are larger than 1 inch. Take kebabs from oven and sprinkle with chopped fresh parsley. Serve at once with lemon wedges on the side. Source: British Columbia Heritage Cookbook : by Mary Evans-Atkinson pub 1984 : ISBN 0-920620-60-4 From the collection of K.Deck
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Nutrition (calculated from recipe ingredients)
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Calories: 509
Calories From Fat: 451
Total Fat: 51.2g
Cholesterol: 61mg
Sodium: 38.7mg
Potassium: 701.6mg
Carbohydrates: 11g
Fiber: 2.3g
Sugar: 5g
Protein: 7.2g