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Butter Barbecued Salmon



  • Prep Time: N/A
  • Cooking Time: N/A

Butter Barbecued Salmon

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

BUTTER SAUCE
1/2 c Butter or margarine
1 c Sour cream
1/4 ts Seasoned or onion salt
1 ts Chopped chives

CHILI-CHEESE SAUCE
1/2 c Butter or margarine
1/2 c Chili sauce
1/3 c Crumbled blue cheese

TARTAR SAUCE
1/2 c Butter or margarine
1 c Sour cream
2 tb Sweet pickle relish
1 Envelope tartar sauce mix


Remove head from salmon, if desired. Place salmon on double thickness of
wide foil, making sure foil is three to four inches longer than fish at
each end. Sprinkle fish inside and out with salt and pepper to taste.
Combine mushrooms, onion, parsley, cheese, lemon peel, and juice.

Spoon mixture into fish cavity. Pour butter over fish and top with lemon
slices. Cover with another thickness of foil and carefully seal all sides
completely. Place on grill four to six inches from glowing coals. Turn
after 30 minutes and cook 20 to 30 minutes longer. If cooking on smoke-type
grill, open foil during last ten minutes and close grill cover so smoke
flavor penetrates fish. Serve with choice of sauces. Makes 10 to 12
servings.

Butter Sauce: Melt butter in small saucepan over low heat. Stir in sour
cream, seasoned salt, and chives. Warm, but do not boil.

Chili-Cheese Sauce: Combine butter and chili sauce in small saucepan. Heat
slowly until butter melts. Add cheese and keep warm until ready to serve.

Tartar Sauce: Melt butter in small saucepan over low heat. Add sour cream,
tartar sauce mix, and pickle relish. Warm, but do not boil.

Ingredients:

1 Whole salmon; 6-8 pounds,
-cleaned
Salt & pepper; to taste
2 c Chopped mushrooms
1 c Chopped green onions
2 tb Minced parsley
1/2 c Grated parmesan cheese
1 Lemon; grated peel & juice
-of
1 Stick butter or margarine;
-melted
4 -(up to)
5 sl Lemon

Serves:

10 Servings

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