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Asian Barbecued Salmon Recipe

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This recipe for Asian Barbecued Salmon, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David McCall
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 salmon filet with skin, approximately 2 pounds
1/4 cup dry sherry
1/4 cup light soy sauce
2 tablespoons oyster sauce
2 tablespoons lemon juice
2 tablespoons Oriental sesame oil
1/2 teaspoon freshly ground black pepper
1 bunch chives, minced
1/4 cup finely mionced fresh ginger
2 tablespoons cooking oil
lemon wedges

Directions:
Directions:
Remove bones from the salmon using tweezers or needle nose pliers. Combine the sherry, oyster sauce, lemon juice, sesame oil, pepper, chives, and marinate the salmon for 1 hour. Pour extra marinade into a sauce pan heating to a rapid boil, then set aside. If using a gas barbecue, preheat to medium (350). If using coal or wood, prepare the fire. When the coals or wood are ash covered, brush the barbecue rack with cooking oil and lay the salmon on top. Immediately cover and cook the salmon until it just begins to flake about 12 minutes. If the salmon is directly on the barbecue grill, carefully put the spatula under the filet and transfer to a heated serving dish. The spatula will slide easily between the flesh and the skin remains on the grill. For a large filet, 2 people will be needed to transfer the fish to the serving platter. Pour the reserved marinade over the salmon. Serve immediately with lemon wedges.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is good served with a Caesar salad.

 

 

 

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