Brew Salmon

(My Dad’s last home, before he passed, was in Cape Breton, Nova Scotia, located near the coast and the Margaree River, said to have the ‘best salmon fishing in the world.’ Here’s is one of his B & B recipes.)

Ingredients:
1 (12-inch) tail piece salmon fillet (about 1 1/2 pounds)
2 teaspoons garlic salt
3 tablespoons brown sugar
4 tablespoons butter, cut into small pieces
1 small red onion, thinly sliced
1 (12-ounce) bottle beer or ale

Aluminum foil (the heavy duty kind works best)

Instructions:

Preheat grill to medium-high heat if gas, or until most coals are glowing.

Using aluminum foil, create an oblong cooking “tray” (approximately 13 inches by 8 inches by 2 inches) to be placed directly on grill. Place salmon fillet in center of tray. Season first with garlic salt, sprinkle with brown sugar, and then cover with pieces of butter. Top with sliced red onions. Pour beer of choice into tray to just below the highest point of the fillet. Cover tray with aluminum foil to envelope fish completely. Place tray on grill, close grill lid, and grill for approximately 8 minutes or until just cooked through.

I'm a big fish eater. Thanks for the recipe.

I'll have it for the crowd at the next fire party. Sat night after the races.

Never used brown sugar on fish before, thanks.

Melissa.

quote:

Originally posted by BabyEagle4U:
I'm a big fish eater. Thanks for the recipe.

I'll have it for the crowd at the next fire party. Sat night after the races.

Never used brown sugar on fish before, thanks.

Melissa.

Sounds like fun :-) Enjoy!

Lorraine my dad makes his in a simlar way but uses fresh lemons and lemon pepper on his instead of the garlic salt, brown sugar. He also add carrots and potatoes to the foil and makes the meal all in one.

quote:

Originally posted by Dals4ever:
He also add carrots and potatoes to the foil and makes the meal all in one.

I cook like that most of the time on a BBQ pit outside. There's nothing like wood cooked food.
Kabobs are the best on a 3 foot thick stick.
I use whole baby reds (potatoes), whole okra's, whole big toes (scallions), whole carrots, whole chicken thigh's (deboned), whole apples (pealed with cinm. sugar), cubed turnip, .....well really everything from the gardens plus meat to keep it short.

Each stick is a well fed belly wether you like it or not... there's something plenty for everyone on a stick.

And the kids make the sticks. It's fun.

I'm just bored. Had to share.

YOu may very well be the ONLY farmhand i know who is bored midday when its a nice day out.

Yum... fooooood. Yum :-) I usually do a separate foil for the baby potatoes, rosemary/basil, carrots, and peppers of broccoli - adding a bit of olive oil or butter if I am feeling fit and fiesty. LOL Dals, I love lemon pepper and lemon - I save it for asparagus/haddock combos usually :-)