Butter barbecued salmon
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Butter barbecued salmon
  Butter    Salmon    Fish  
Last updated 6/12/2012 1:11:27 AM. Recipe ID 38949. Report a problem with this recipe.
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      Title: Butter barbecued salmon
 Categories: Fish
      Yield: 10 Servings
 
      1    Whole salmon; 6-8 pounds,
           -cleaned
           Salt & pepper; to taste
      2 c  Chopped mushrooms
      1 c  Chopped green onions
      2 tb Minced parsley
    1/2 c  Grated parmesan cheese
      1    Lemon; grated peel & juice
           -of
      1    Stick butter or margarine;
           -melted
      4    -(up to)
      5 sl Lemon

MMMMM------------------------BUTTER SAUCE-----------------------------
    1/2 c  Butter or margarine
      1 c  Sour cream
    1/4 ts Seasoned or onion salt
      1 ts Chopped chives

MMMMM---------------------CHILI-CHEESE SAUCE--------------------------
    1/2 c  Butter or margarine
    1/2 c  Chili sauce
    1/3 c  Crumbled blue cheese

MMMMM------------------------TARTAR SAUCE-----------------------------
    1/2 c  Butter or margarine
      1 c  Sour cream
      2 tb Sweet pickle relish
      1    Envelope tartar sauce mix
 
  From: David Schulenburg  (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 smoke-type 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.
  
  Chili-Cheese 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
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 38949 (Apr 03, 2005)

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