Nanaimo Salmon And Mushroom Kebabs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh salmon meat,
1: Lemon, cut into wedges
1/2 cup: Salad oil,
Pinch of salt, pepper and
3 tbsp: Lemon juice,
Parsley,
36 large: Mushrooms,
Fresh parsley for garnish,
1/2 cup: Butter,
Salt and pepper to taste,
2 tbsp: Fine breadcrumbs,
Directions:
Preheat oven to 450 F. Cooking time 15 minutes.
Cut salmon meat into cube size pieces with about 1 inch sides. Mix
together a marinade of salad oil, lemon juice, salt, pepper and
parsley. Put salmon in marinade in a glass or enamelled pan in
refrigerator for 1 hour. Slice mushrooms, stems and all, into large
pieces. Drain salmon for 10 minutes. Melt butter in a frying pan.
Toss salmon and mushrooms in melted butter. Alternate salmon and
mushrooms on skewers to make kebabs. Lightly sprinkle with
breadcrumbs, turning to distribute evenly. Season with salt and
pepper. Put kebabs on a rack over a baking dish in the centre of oven
at 450 F and cook for 15 minutes - longer if the cubes are larger
than 1 inch. Take kebabs from oven and sprinkle with chopped fresh
parsley. Serve at once with lemon wedges on the side.
Source: British Columbia Heritage Cookbook
: by Mary Evans-Atkinson pub 1984
: ISBN 0-920620-60-4
From the collection of K.Deck
Source from luhu.jp
Cut salmon meat into cube size pieces with about 1 inch sides. Mix
together a marinade of salad oil, lemon juice, salt, pepper and
parsley. Put salmon in marinade in a glass or enamelled pan in
refrigerator for 1 hour. Slice mushrooms, stems and all, into large
pieces. Drain salmon for 10 minutes. Melt butter in a frying pan.
Toss salmon and mushrooms in melted butter. Alternate salmon and
mushrooms on skewers to make kebabs. Lightly sprinkle with
breadcrumbs, turning to distribute evenly. Season with salt and
pepper. Put kebabs on a rack over a baking dish in the centre of oven
at 450 F and cook for 15 minutes - longer if the cubes are larger
than 1 inch. Take kebabs from oven and sprinkle with chopped fresh
parsley. Serve at once with lemon wedges on the side.
Source: British Columbia Heritage Cookbook
: by Mary Evans-Atkinson pub 1984
: ISBN 0-920620-60-4
From the collection of K.Deck
Source from luhu.jp