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The Only Barbecued Salmon

Yield: 4 servings

* 8 large cloves garlic, finely chopped
* 1 teaspoon salt
* 1/4 cup finely chopped fresh parsley
* 2 tablespoons minced sun-dried tomatoes
* 1/4 cup olive oil
* 1-1/2-pound salmon fillet, boned (preferably sockeye, coho, or
spring salmon)

Sprinkle the garlic and salt in a shallow dish. Mash the garlic with the
blade of a knife. In a small bowl, combine the mashed garlic, parsley,
tomatoes, and oil. Mix well. Cover and refrigerate for 8 hours or overnight.

Prepare the grill for cooking. Cut two lengthwise slits in the salmon
fillet with a sharp knife, dividing the surface of the fish into thirds.
(Cut to the skin but not through it.) Spread half the garlic mixture
over the fillet and into the slits. Place the salmon, skin side down, on
a greased grill rack. Cover the grill and cook over low heat for 10 to
15 minutes. Spread the remaining garlic mixture on the fish. Continue
cooking, with the lid down, over medium heat for 15 minutes, or until
the fish flakes easily. Remove from the grill by inserting spatulas
between the skin and the flesh, lifting the fillet, and leaving the skin
on the grill. Serve the skinless, boneless fillet on a bed of fresh greens.

Comments

David Veljacic, a Vancouver fireman, began barbecuing competitively
eight years ago. He has captured prizes internationally for his
barbecued salmon recipe and, in 1991, was named the Canadian Barbeque
Champion.

Copyright ©2005, Yankee Publishing Inc. All Rights Reserved.


--
Regards, Mike (Piedmont)

http://groups.msn.com/ThePracticalBa...ewwelcome.msnw