|
|
WASHINGTON BARBECUED SALMON 1 (5 to 8 lb.) whole dressed salmon or frozen and thawed salt and pepper 2 Tbsp. butter or margarine, softened 1/2 medium onion, sliced 1/2 lemon, sliced 2 or 3 sprigs fresh parsley oil lemon wedges (for garnish) Wash salmon and pat dry. Sprinkle inside of salmon with salt and pepper; dot with butter. Arrange overlapping slices of onion, lemon and parsley in cavity. Brush salmon with oil. Wrap in heavy-duty aluminum foil; seal edges with double fold. Place on grill over medium-hot coals. Carefully turn salmon every 10 minutes. Test for doneness after 45 minutes by inserting meat thermometer in thickest part. Cook to internal temperature of 160 degrees or until salmon flakes easily when tested with a fork at thickest part. To serve, transfer salmon to serving platter and fold back foil. Cut between bone and meat to serve portions. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |