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Recipe by:
JoAnn and Dave Lesh
Courtesy of Sustainable Table ® Ingredients:
½ lb. per person king or coho salmon or halibut, filleted or steaked
Sauce:
Heat in sauce pan until dissolved and blended:
⅔ cup brown sugar
juice of 1 lemon
¼ cup soy sauce
1 cup butter or margarine
Directions:
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 the flesh has lost transparency, it is done. Serve with additional barbecue sauce and lemon wedges.
Tips:
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. Notes:
From "A Week of Recipes from Gustavus Inn" by JoAnn and Dave Lesh, owners of Gustavus Inn at Glacier Bay Recipe Number 247 added on 2008-06-06
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