Yield: 6 servings
|6 \N||Salmon steaks, 8-10 oz. each|
|2 tablespoons||Orange peel|
|1 tablespoon||Lemon juice|
|1 teaspoon||Mixed vegetable seasoning|
|1 \N||Large russet potato,|
|\N \N||Sliced paper thin|
|2 \N||Cloves garlic, diced|
|½ cup||Green onion, sliced|
|¼ cup||Parsley, diced|
Wash salmon and pat dry. In a sauce pan, melt butter in vermouth; stir in orange peel, lemon juice, and vegetable seasoning. Place salmon in baking dish. Brush each side of fish with butter mixture.
Lay potato slices on top of fish. Sprinkle on garlic, onion and parsley. Wrap baking dish in foil, sealing tightly. Place sealed dish over barbecue coals, and grill 10- 15 minutes or until fish flakes easily. Or, in the oven, bake covered at 325 degrees until fish flakes easily.