Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
Ingredients: 2/3 cup brown sugar Juice of 1 lemon 1/4 cup soy sauce 1 cup butter or margarine 1/2 lb. Per person king or coho salmon or halibut, filleted or steaked Instructions: Heat in saucepan until dissolved and blended: brown sugar, lemon juice, soy sauce and butter. Place fish on grill over hot coals, cover, baste with sauce 2-3 times during cooking. When barbecuing filleted salmon, cook with skin on, skin side down and do not turn. Steaks may need to be turned. Grill until done, about 10-15 minutes. To test for doneness, place an instant reading thermometer in the thickest part of the flesh, 120 degrees is done. Or, flake apart, and when flesh has lost transparency, it is done. Serve with additional barbecue sauce and lemon wedges. Leftovers are great in sandwiches, or blended with sour cream, mayonnaise and dill as a cracker dip. I like to add to the hot coals some alder chips soaked in water a few minutes before grilling in order to get a more smoked flavor. |
Recipes Search
- Pineapple with Strawberry Sauce
- Mountain Trout
- Gingerbread Waffles
- Mustard Sauce
- Huevos Redstone
- Apple Cranberry Coffee Cake with Bourbon Sauce
- French Toast
- Orange Thyme Pancakes
- Big Big Sugar Cookies
- Mexican Rice
- Melt in your Mouth Scones
- April Point's Famous Bran Muffins
- White Swan Rhubarb Cinnamon Muffins
- Blushing Peach Jam
- Basic Scottish Shortbread
Copyright © 1993 - 2012 Lanier Publishing International