Salmon Barbeque
Source of Recipe
Joanne
List of Ingredients
1 salmon fillet, about 1 1/2 lbs
8 large garlic cloves
1 tsp salt
4 Tbsp finely chopped parsley
2 Tbsp finely minced sun dried tomatoes
1/4 cup olive oil
Recipe
Chop the garlic cloves finely, sprinkle with salt and
grind together with
the flat of a knife. Combine with the parsley, tomatoes
and olive oil and
store, covered, in the refrigerator overnight.
Prepare the barbecue and oil the grill to help prevent
the salmon from
sticking. With a sharp knife cut two lengthwise slits in
the fillet, being
careful to cut to, but not through, the skin. Spread
half the garlic mixture
over the fillet and into the slits. Place skin side down
on the barbecue
grill at low temperature. Close the lid. Barbecue for
10-15 minutes. Spread
remaining garlic mixture over the fillet, close the lid,
increase the
temperature to medium, and cook another 15 minutes or
until the flesh
separates into natural moist sections when pressed with
a fork.
Preparation time: Overnight
Cooking time: 20-30 minutes
Seafood Sauce
1/2 cup sour cream
1 individual size container plain yogurt
2 medium cucumber, peeled, seeded, and chopped
1 teaspoon fresh dill
2 cloves fresh garlic, crushed
1/2 small onion chopped very finely
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Tabasco sauce
Combine and refrigerate until used. Blender may be used to
make onion very fine. If using the blender, add the yogurt
and cucumbers after ingredients are removed from blending.
Do not chop cucumbers in the blender--they turn into a
liquid. Serves 4
|
|
member logon
