Save marinade to
use aS Sauce while

barbecuing sali

From page 341

measuring a little longer and wider
than the salmon fillet.

And the best place to soak the
plank is in the bathtub! Serves 4.
1142-lb. (750 g) salmon fillet
% cup (50 mL) olive oil
i lemon OR orange, juiced and
zested
1 Tbsp. as mL) minced fresh
basil |
Va tsp. (2 mL) salt ;

1 tsp, (5 mL) freshly ground black |
peppcr .

Place salmon in shallow glass ;
dish. Whisk all ingredients ~
together and pour over salmon.

Marinate, refrigerated, 2 hours.
’ Meanwhile, soak the piece of -
untreated cedar in cold water for 2.
> hours (weighting it down with
, something heavy)..

Then, place plank in a 450°F
(230°C) heated oven 5-10 minutes.

Remove salmon from marinade,
and bake directly on plank (skin
side down) until cooked, allowing
-10 minutes per inch thickness (2. 3
“‘¢m) of fish. Serve. °.
BARBECUED. VERSION: Soak
‘plank as suggested. Place

“ ‘marinated salmon fillet on plank,:
- skin side down. ~~

Place plank directly on heated
“ barbecue grill. Close lid of.

- barbecue.’ . “.. :
“Cook salmon over inedium:high
"heat for:about 20 minutes. Serve.

" SMOKEY SALMON BASTE
This is the baste and marinade.
"Served at this year’s celebrity» :

* barbecue. vs

‘Everyone loved it, as 750 por-

: tions went down in two hours! -
Ya cup (50 mL) vegetable olf:
Yas cup (60 mi) cider vinegar -
“Ya eup (125 mL) chili sauce:
2 ‘tsp. (10 mL). Worcestershire
“‘sguce’: .*

2 Thsp. G0 mL) brown sugar

ton

1 Thsp. (15 mL) hickory liquid
smoke

Combine ingredients.

Use to marinate salmon fillets,
steaks or chunks at least one hour
before barbecuing. :

For whole salmon, score the
skin before marinating, turning
several times for flavor to perme-
ate fish.

Turn steaks, fillets and chunks
once.

Reserve the marinade and use as
fish sauce while barbecuing

ish.
* SALMON MISO YAKI

Born in the fishing village of
Steveston, Terry Tasaka is the

_ daughter, wife and mother of

fishermen,

Her own mother brought this
recipe from Japan at the begin-
ning of this century.

. Serves 4. (Miso and mirin can
be found in health food and ori-
ental food stores.)

1 1%2-lb. (750 g) salmon fillet (OR
4 salmon steaks)

4 Tbsp. (50 mL) light miso (paste *
of soy beans)

1 (sp. (5 mL) sugar

2 Tbsp. (30 mL) mirin (Japanese
cooking wine) OR sherry |

4 Thsp. (15 mL) olive cil

‘1 Tbsp. (15 mL) grated fresh

ginger
".Warm the miso, sugar, mirin,

‘oil and ginger in a saucepan 3-4

minutes over low heat. Set aside. .
Heat barbecue to medium-hot.
Brush hot grill with oil to prevent
sticking. Brush salmon on both -
sides with miso mixture.
Place on heated grill and cook

- for 4-5 minutes.

Turn salmon, and cook for a

. eae 4-5 minutes, or until sal-

mon just flakes easily.

(Salmon may stick to the grill,
but Terry says this makes it
“deliciously crispy.’’) Serve hot.

We must vacate
; by August 14th.
Everything must go now!

Lots of sportswear at

40%

OFF
Lots of swimwear at

(10%-70%

OFF

See you again next season.

' West Van
490 15th Street at Clyde
922-2072

fresh a sal

whole, he
weather eermiting

2.82 kg, LB.

limits in effect, while stocks last, no  rainchecks 576447

17TH AND LONSDALE, NORTH VANCOUVER a]

Prices in effect until closing Saturday, August 7/93, while stocks last.
We re reserve the 9 right to limit quantities.

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