Nanaimo Salmon And Mushroom Kebabs

* Exported from MasterCook *

NANAIMO SALMON AND MUSHROOM KEBABS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Fresh salmon meat
1/2 c Salad oil
3 tb Lemon juice
36 lg Mushrooms
1/2 c Butter
2 tb Fine breadcrumbs
1 Lemon, cut into wedges
Pinch of salt, pepper and
Parsley
Fresh parsley for garnish
Salt and pepper to taste

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



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