Yakima Salmon Fillet
Source of Recipe
Aunt Saunny
Spread a large double thickness piece of heavy-duty foil with butter.
Lay on the buttered foil:
1 (4 lb.) salmon fillet, bones removed, skin-side down
Be sure and remove all the bones, (there will be 29) with a clean
pliers or tweezers.
Spread a thick coating on top of fillet:
Miracle Whip, mayonnaise or sour cream
Next, sprinkle on top:
Salt, ground black pepper and dried dill weed
On top of that, lay:
1 large onion, sliced
3 lemons, sliced
Dot the top with:
4 butter pats
Seal foil, butcher-shop style, using double folds, and place on a
heated fire grate over medium hot charcoal, wood or gas fire.
Bake for 20 minutes. Turn foil packet over and bake for an additional
20 minutes.
Remove from fire and place on a large tray or jelly roll pan. Open
foil, being careful not to get burned from the escaping steam; remove
lemon and onion slices and discard.
Serve fish with tarter sauce, fresh lemon quarters and your favorite
Coleslaw.
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