Recipe - Nanaimo Salmon And Mushroom Kebabs

2 pound Fresh salmon meat
One half cup Salad oil
3 tablespoon Lemon juice
36 lg Mushrooms
One half cup Butter
2 tablespoon Fine breadcrumbs
1 Lemon, cut into wedges
Pinch of salt, pepper and
Parsley
Fresh parsley for garnish
Salt and pepper to taste

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 EvansAtkinson pub 1984
: ISBN 0920620604

From the collection of K.Deck