Title: Salmon for Supper
Categories: Seafood
Yield: 6 Servings
| 6 | | Salmon steaks, 8-10 oz. each |
| 1/2 | c | Butter |
| 1/4 | c | Vermouth |
| 2 | tb | Orange peel |
| 1 | tb | Lemon juice |
| 1 | ts | Mixed vegetable seasoning |
| 1 | | Large russet potato, |
| | | Sliced paper thin |
| 2 | | Cloves garlic, diced |
| 1/2 | c | Green onion, sliced |
| 1/4 | c | Parsley, diced |
Wash salmon and pat dry. In a sauce pan, melt butter in vermouth; stir in
orange peel, lemon juice, and vegetable seasoning. Place salmon in baking
dish. Brush each side of fish with butter mixture. Lay potato slices on
top of fish. Sprinkle on garlic, onion and parsley. Wrap baking dish in
foil, sealing tightly. Place sealed dish over barbecue coals, and grill
10- 15 minutes or until fish flakes easily. Or, in the oven, bake covered
at 325 degrees until fish flakes easily.