Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Whole salmon; 6-8 pounds, cleaned |
| \N \N | Salt & pepper; to taste |
| 2 cups | Chopped mushrooms |
| 1 cup | Chopped green onions |
| 2 tablespoons | Minced parsley |
| ½ cup | Grated parmesan cheese |
| 1 \N | Lemon; grated peel & juice of |
| 1 \N | Stick butter or margarine; melted (up to) |
| 5 slices | Lemon |
| ½ cup | Butter or margarine |
| 1 cup | Sour cream |
| ¼ teaspoon | Seasoned or onion salt |
| 1 teaspoon | Chopped chives |
| ½ cup | Butter or margarine |
| ½ cup | Chili sauce |
| ⅓ cup | Crumbled blue cheese |
| ½ cup | Butter or margarine |
| 1 cup | Sour cream |
| 2 tablespoons | Sweet pickle relish |
| 1 \N | Envelope tartar sauce mix |
BUTTER SAUCE
CHILI-CHEESE SAUCE
TARTAR SAUCE
From: David Schulenburg <schulenb@...> (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
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