| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Soy sauce |
| 1/4 |
c |
Olive oil (or melted butter) |
| 1/4 |
|
Chopped fresh dill |
| 1/3 |
c |
Lemon juice |
| 1 |
|
Onion, chopped finely |
| 2 |
tb |
Worchestshire sauce |
| 1/4 |
c |
Water |
| 2 |
ts |
Seasoning (I like Mrs. Dash's Lemon Pepper for this) |
| 2 |
sl |
Bacon for cooking (up to 4) |
INSTRUCTIONS
(for about 6-8 #s salmon)
Mix all ingredients together. Pour over flesh sides of salmon that have
been cleaned, but skin left on. (I've never tried this with anything but
sides of salmon, steaks may work fine, I just haven't tried them). Marinate
for 2-12 hours in refrigerator.
Remove fish from marinade and place skin side down on hot charcoal grill.
Lay 2 slices of bacon over each side of salmon. Throw interesting wood
chips on coals and cover grill (we use all kinds of things, apple wood,
cherry wood, last year's dried basil stems, a generous handful of fresh
woody herbs such as thyme). You can use the marinade to baste once or
twice. Cook until salmon just flakes at the thickest point. Remove salmon
from grill, putting your spatula between skin and flesh. The skin will stay
on the grill and the rest is delectable.
*If* you have left overs, flake the salmon into small pieces and use in a
salmon cake (patty) recipe. It adds a wonderful smoky flavor.
Posted to EAT-L Digest 05 Mar 97 by Roberta Bell <rhbell@INDIANA.EDU> on
Mar 5, 1997.
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