Barbecued Salmon or Halibut
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
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.
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