Posted by Connie Nelson on October 06, 1999 at 12:32:22 :
In Reply to: gourmet make-ahead posted by avril rustage-johnston on September 15, 1999 at 22:50:31 :
: I have been asked to cater a small (8 people) New Year's Eve
: dinner party.
: Any suggestions for the main course will be gratefully
: received.
This may be too rich with the Peppery Lobster Soup but worth considering.
Barbecued Salmon: (Or Baked)
Serve Salmon Hot or Cold
1 TBLS butter or marg
1 TBLS each honey and firmly pack brown sugar
2 TBLS soy sauce
3 TBLS Dijon mustard
1 TBLS olive oil
1 TSP minced fresh garlic or ginger
1 Salmon fillet with skin (3 1/2 to 4 1/2 lbs)
Lime slices and wedges
Whole chives (optional)
In small frying pan over med. heat, stir butter, honey and sugar until butter melts. Remove from heat add soy, mustard, oil and ginger (or garlic), mix well. Let sauce cool slightly.
Rinse fish and pat dry. Set fish on a large piece of alum. foil to fit outline of fish. Set in a rimmed pan large enough to hold fish. Stir sauce and spoon evenly over fish; let stand 15 minutes to 1 hour, frequently spoon sauce over fish.
Put salmon with foil on a grill over indirect heat. Cover barbecue with lid and cook until opaque but still moist looking in thickest part of meat. (Or bake in Oven) Cut to test 20-30 minutes. Time will very.
To move fish onto platter support with two spatulas or slip a rimless baking sheet under fish. Set or slide, fish onto platter. Serve salmon hot or cold; if making ahead of time cover and chill up to one day. Squeeze juice from lime wedges onto portions.
Garnish with whole chives (3or4) running length of fish a lime thinly sliced across fish in rows of 3 down length of fish
Makes 10-12 servings.
Give it a try, its easy and very elegant.
Recipe from Sunset Magaizne June 1994.