easy herbed grilled salmon for two
 
  cooking spray
1/2 lb.  salmon filet
1 Tbsp  butter or margarine
1/2   lemon
2 Tbsp  white wine
1/2 tsp  salt (optional)
1/2 tsp  onion powder
1/2 tsp  garlic powder
1/2 tsp  lemon pepper
1 tsp  oregano
1/2 tsp  dill weed
1/2 tsp  parsley flakes
1/4 tsp  sweet hungarian paprika
 
preheat the grill. make a tray out of a doubled-length of heavy-duty 
foil large enough for the fish filet, by folding a long piece in half 
and folding up all four sides, with the dull side up. (the shiny side 
reflects, so you want it down so as not to burn the food.) spray the 
entire inside of the foil tray liberally with cooking spray. place the 
foil tray on a platter or metal tray to transport to the grill. 
 
place the fish filet in the foil tray skin-side down or boned-side up 
if it is skinned. smear a thin line of butter or butter-flavored 
margarine lengthwise on the filet(s). squeeze lemon juice liberally 
over the filet(s), and then a splash of white wine. for the seasoning, 
sprinkle lightly with salt (optional), onion powder, garlic powder, 
lemon pepper, oregano, dill week, parsley flakes, and paprika. 
 
transfer the foil tray to the hot grill. cook in a hot covered grill 
for 10 minutes per inch of thickness of the fish filet. do not 
overcook or it will be dry and unpalatable. turning is not necessary. 
salmon is done when it turns a light pink color throughout and feels 
firm when pressed gently with the back of a fork. whitefish is done 
when it turns opaque. this method works best with large, thick filets. 
 
yield: 2 servings 
 
 
 
(ID: 73802) Mirror: rec.food.recipes: Wed, Jul 13, 2005


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