Beard Kabobs
- 2 lb Salmon fillets
- -- cubed 1 1/2 in.
- 1 ts Salt
- 1/2 c Olive oil; -or- peanut oil
- 4 tb Lemon juice
- 1/2 ts Pepper
- Fresh dill
From: kmeade@ids2.idsonline.com (The Meades)
Date: Thu, 23 May 1996 10:27:36 -0400
Mix the salmon and seasonings and let it stand for 3-6 hours. When you are
ready to broil it, place a mushroom cap on the end of each skewer, then 2
salmon cubes, another mushroom, more salmon, and end with a mushroom cap.
Brush well with oil.
Place skewers on a rack over the grill, turning several times during the
process, basting with the marinade. Serve with plain boiled potatoes and
fresh dill. (If you can't get fresh dill, serve dill pickles.) Serves 4.
(Adapted from a recipe in "James Beard's Fish Cookery", Beard)
Posted to Master Cook Recipes List, Digest #95
Date: Thu, 23 May 1996 10:27:36 -0400
Mix the salmon and seasonings and let it stand for 3-6 hours. When you are
ready to broil it, place a mushroom cap on the end of each skewer, then 2
salmon cubes, another mushroom, more salmon, and end with a mushroom cap.
Brush well with oil.
Place skewers on a rack over the grill, turning several times during the
process, basting with the marinade. Serve with plain boiled potatoes and
fresh dill. (If you can't get fresh dill, serve dill pickles.) Serves 4.
(Adapted from a recipe in "James Beard's Fish Cookery", Beard)
Posted to Master Cook Recipes List, Digest #95
