Recipe - Grilled Salisbury Steak In Belmont Sauce

2 Salmon fillets (about 1
pound each)
One half cup Vegetable oil
One half cup Lemon juice
4 Green onions, thinly cut or sliced up
3 tablespoon Minced fresh parsley
1 One half teaspoon Minced fresh rosemary or 1/2
tsp dried rosemary
One half teaspoon Salt
1/8 teaspoon Pepper

Place salmon in a shallow dish. Combine remaining ingredients and mix well.
Set aside One fourth cup for basting; pour the rest over the salmon. Cover and
refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over
medium coals, skin side down, for 1520 minutes or until fish flakes easily
with a fork. Baste occasionally with reserved marinade.

Recipe by: Monell Nuckols (ToH June/July 95)

Posted to EATL Digest 05 Mar 97 by Sean Coate swcoate@PEGANET.COM on Mar
5, 1997.