COLLECTION: Salmon

1/3 cup oil

tbs chopped oil

Combine mustard, sugar, vinegar, and dry mustard.

Slowly beat in oil until thick. Stir in dill. Chill.

Makes 3/4 cup.

Butter Barbecued Salmon

6--8 lb whole salmon, cleaned

salt & pepper, to taste

cups chopped mushrooms

cup chopped green onions

tbs minced parsley

/2 cup grated Parmesan cheese

Grated peel and juice of 1 lemon

/2 cup (1 stick) butter or margarine, melted

-5 lemon slices

sauces: butter, chili-cheese, or tartar

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

/2 cup butter or margarine

cup sour cream

/4 tsp seasoned or onion salt

tsp chopped chives

Melt butter in small saucepan over low heat.

Stir in sour cream, seasoned salt, and chives.

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Seafood Recipes