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| Recipe: Barbecued Salmon Fillets4 servings
1/4 cup Fleischmann's margarine
1 clove minced garlic
1/2 tablespoon dry mustard
1/2 tablespoon soy sauce
2 teaspoons apple juice
1 tablespoon catsup
2 pounds salmon fillets
Wipe fish with a damp paper towel, then place on foil or non-stick grill flat pan which has been sprayed with vegetable oil spray.
In a pan, combine butter, garlic, mustard, soy sauce, apple juice and catsup. Stir over medium heat until margarine is melted. Brush fish with part of the margarine mixture; reserving remaining mixture.
Broil for about 5 to 6 minutes on each side.
To Barbecue the salmon: cover barbeque; cook until fish flakes when prodded in thickest part (about 15 to 18 minutes).
Transfer fish to warm platter. To serve, cut through flesh of fillet to skin; slide a wide metal spatula between skin and flesh and lift off each portion. Pass remaining margarine mixture to accompany each serving.
(For 1 serving, still mix same margarine mixture.)
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Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved.
These images may not be copied without written permission. All other photos Copyright 2004 |
Recipe: Barbecued Salmon Fillets |
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