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    MAIN: FIREFIGHTER'S BARBECUED SALMON

    Source of Recipe

    karenk at rc

    Recipe Introduction

    Darryl Jensen My dad 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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