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Butter Barbecued Salmon

6-8 lb whole salmon, cleaned
salt and pepper, to taste
2 cups chopped mushrooms
1 cup chopped green onions
2 tbs minced parsley
1/2 cup grated Parmesan cheese
Grated peel and juice of 1 lemon
1/2 cup (1 stick) butter or margarine, melted
4-5 lemon slices
sauces: butter, chili-cheese, or tartar

Remove head from salmon, if desired. Place salmon on double
thickness of wide foil, making sure foil is three to four inches
longer than fish at each end. Sprinkle fish inside and out with
salt and pepper to taste. Combine mushrooms, onion, parsley,
cheese, lemon peel, and juice.

Spoon mixture into fish cavity. Pour butter over fish and top with
lemon slices. Cover with another thickness of foil and carefully
seal all sides completely. Place on grill four to six inches from
glowing coals. Turn after 30 minutes and cook 20 to 30 minutes
longer. If cooking on smoke-type grill, open foil during last ten
minutes and close grill cover so smoke flavor penetrates fish.
Serve with choice of sauces. Makes 10 to 12 servings.

Butter Sauce

1/2 cup butter or margarine
1 cup sour cream
1/4 tsp seasoned or onion salt
1 tsp chopped chives

Melt butter in small saucepan over low heat. Stir in sour cream,
seasoned salt, and chives. Warm, but do not boil.

Chili-Cheese Sauce

1/2 cup butter or margarine
1/2 cup chili sauce
1/3 cup crumbled blue cheese

Combine butter and chili sauce in small saucepan. Heat slowly
until butter melts. Add cheese and keep warm until ready to serve.

Tartar Sauce

1/2 cup butter or margarine
1 cup sour cream
2 tbs sweet pickle relish
1 envelope tartar sauce mix

Melt butter in small saucepan over low heat. Add sour cream, tartar
sauce mix, and pickle relish. Warm, but do not boil.


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