Recipe - Butter Barbecued Salmon

1 Whole salmon; 68 pounds,
cleaned
Salt & pepper; to taste
2 cup Chopped mushrooms
1 cup Chopped green onions
2 tablespoon Minced parsley
One half cup Grated parmesan cheese
1 Lemon; grated peel & juice
of
1 Stick butter or margarine;
melted
4 (up to)
5 sl Lemon

BUTTER SAUCE
One half cup Butter or margarine
1 cup Sour cream
One fourth teaspoon Seasoned or onion salt
1 teaspoon Chopped chives

CHILICHEESE SAUCE
One half cup Butter or margarine
One half cup Chili sauce
1/3 cup Crumbled blue cheese

TARTAR SAUCE
One half cup Butter or margarine
1 cup Sour cream
2 tablespoon Sweet pickle relish
1 Envelope tartar sauce mix

From: David Schulenburg schulenb@focl.ICS.UCI.EDU (COLLECTION)

Date: 15 Oct 93 16:53:43 GMT
Remove head from salmon, if desired. Place salmon on double thickness of
wide foil, making sure foil is three to four inches longer than fish at
each end. Sprinkle fish inside and out with salt and pepper to taste.
Combine mushrooms, onion, parsley, cheese, lemon peel, and juice.

Spoon mixture into fish cavity. Pour butter over fish and top with lemon
slices. Cover with another thickness of foil and carefully seal all sides
completely. Place on grill four to six inches from glowing coals. Turn
after 30 minutes and cook 20 to 30 minutes longer. If cooking on smoketype
grill, open foil during last ten minutes and close grill cover so smoke
flavor penetrates fish. Serve with choice of sauces. Makes 10 to 12
servings.

Butter Sauce: Melt butter in small saucepan over low heat. Stir in sour
cream, seasoned salt, and chives. Warm, but do not boil.

ChiliCheese Sauce: Combine butter and chili sauce in small saucepan. Heat
slowly until butter melts. Add cheese and keep warm until ready to serve.

Tartar Sauce: Melt butter in small saucepan over low heat. Add sour cream,
tartar sauce mix, and pickle relish. Warm, but do not boil.

REC.FOOD.RECIPES ARCHIVES

/FISH

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