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Salmon: Tyee Salmon with Dougie's Marinade

Source of Recipe


Dave and Margy Buchanan, Tyee Winery






List of Ingredients



• 2-1/2 Tbsp Worcestershire sauce
  
• 1-1/2 Tbsp Pinot Gris (or another dry white wine)
  
• 2 Tbsp butter
  
• 3 Tbsp fresh lemon juice
  
• 1/2 clove garlic, finely minced
  
• 1/4 cup finely minced cilantro
  
• 1/2 cup thinly sliced fresh mushrooms
  
• 1/4 cup finely chopped sweet onion or green onions (with a portion of the green tops)
  
• 4 salmon steaks or fillets (about 1- to 1-1/2 lbs. total)
  






Instructions



1. In a small pot, heat the Worcestershire, Pinot Gris, butter, lemon juice, garlic and cilantro until the butter has melted. Stir in the mushrooms and onions and let the mixture sit for about 20 minutes for the flavors to combine and to allow the mushrooms and onions to soften slightly.
   
   
2. When ready to cook, prepare a foil "boat" with heavy-duty aluminum foil that is large enough to hold the salmon and the sauce.
   
   
3. Place the salmon inside the foil, pour on the sauce, then loosely cover with another layer of foil. Place the packet over hot coals or in a 375-degree oven, and steam/grill until the salmon is just cooked through, about 10 to 14 minutes.
   
   Makes 4 servings.