What another Salmon Recipe...

Barbecued Butterflied Salmon

Serves 10 - 12
6 to 8 pound salmon, head, tail and back fin removed
3 tablespoons melted butter or margarine
3/4 cup butter or margarine
2 cloves garlic, minced
1 1/2 tablespoons soy sauce
1 1/2 tablespoons dry mustard
1/3 cup dry sherry
3 tablespoons catsup

In a pan, melt 3/4 cup butter. Add garlic, soy sauce, dry mustard, sherry and catsup. Keep warm on the grill .

Butterfly salmon from the stomach side, then bone it, leaving skin intact. Trim any white membrane from inside belly area of fish.

Wipe fish with damp cloth, inside body cavity and outside. Lay salmon out, skin-side-down, on heavy-duty foil; cut foil to follow outline of fish. Crimp edges of foil.

Place on grill 4 to 6 inches above a solid bed of low-glowing coals. Brush fish with 3 tablespoons melted butter. Cover barbecue and adjust dampers according to manufacturer's directions. Or tear off enough heavy-duty foil to cover grill completely; tuck foil over edges of barbecue to seal in heat and smoke.

Cook for about 45 minutes; then start checking for doneness every 10 minutes. Salmon should flake readily when prodded in thickest portion with a fork. Add 5 or 6 briquettes after 30 minutes, if necessary, to maintain a constant temperature.

Supporting fish with foil, slip onto a large serving platter. Lift pieces of salmon from foil with a spatula, allowing skin to adhere to foil. Accompany with the soy-butter sauce.

Fishkiller

It sounds as if giving you a salmon recipe would be teaching granny how to suck eggs, but have you ever tried cold poached salmon. This is just so simple and easy.

You need a fish kettle and fill this with water with the salmon in it so it's just covered. Remove salmon on the tray and bring water (into which you put whatever herbs you want for flavour) to the boil. Put the salmon in and reheat until the water is once more boiling. Let it boil for 1 minute and remove the fish kettle from the heat. Leave the lid on the fish kettle and let the water cool down - this will take 8 hours or so. The salmon will cook itself. Come the evening drain the water off. You will find it really easy to remove the skin and the salmon is then ready to be eaten.

regards

Salmon is one fo my favorites.

It is because it is both a Fresh and Saltwater swimmer...in another thread about lake and ocean divers it has been said that one that is confortable in both is best ...