FIREFIGHTER'S BARBECUED SALMON
Source of Recipe
Darryl Jensen/Katerina Knorr
Recipe Introduction
My Grandpa along with his firefighting coworkers would barbeque salmon every July for Salty Sea Days at the Firefighter's Museum in Everett. They never disappointed a hungry crowd.
List of Ingredients
1 lg. salmon, fillet out backbone, but leave on skin
White wine
Butter
Brown sugar
Johnny Dock's all-purpose seasoning salt (or any brand)
Morton's curing salt, smoked salt; optional
Recipe
Smear butter over the cut side of fish and pat on enough brown sugar to cover well, (about 1 pound of sugar to a cube of butter). Sprinkle with Johnny's seasoning. Place fish skin side down on barbeque. Cover loosely with foil and bake until meat turns white - will be juicy and flaky. Use wine throughout cooking. Some on the fish and some for you.
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