Northwest sugar-cured salmon

Yield: 4 Servings

Measure Ingredient
2 tablespoons Firmly packed brown sugar
1 tablespoon Cider vinegar
1 teaspoon Salt
½ teaspoon Freshly ground pepper
1½ pounds Salmon or bluefish fillet or butterflied trout
Corn husks (optional)

Cook the fish over a slow fire; if in doubt, let the coals burn down first.

You can use any fatty fish in this recipe: We like the results with bluefish and trout, too.

1. Combine brown sugar, vinegar, salt and pepper in small bowl. Rub evenly over fleshy side of fish. Wrap and refrigerate at least 6 hours or up to 24 hours.

2. Heat grill. Grill, covered, skin side down, over medium-low heat 15 to 18 minutes (8 to 10 minutes for trout), until opaque. Turn fish over and grill, uncovered, 2 minutes more. Serve on corn husks, if desired.

PER SERVING Calories 270 Total Fat 11 g Saturated Fat 2 g Cholesterol 94 mg Sodium 627 mg Carbohydrates 7 g Protein 34 g Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@...> on Sep 06, 1998

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