Send Your Recipes!

October 17th, 2005

Summer's almost over! Time to change gears again! How about some favorite fall recipes? Upland Game birds? Duck? What are you hungry for? Send your favorite recipes to us!

Pink Salmon BBQ
From Roger Murray (Gnu Bee Flye)

Note: There is really a tremendous difference between Freshly caught Pink Salmon and Pink Salmon that have been left in the fridge overnight or frozen.

Pink Salmon BBQ


    1 Fresh Whole Pink Salmon

    1 Fresh lemon thinly sliced

    1 Tablespoon of lemon juice

    1 medium onion cut into quarters

    1 Teaspoon of Mrs Dash spice mix, (fine herbs)

    Grated Parmesan cheese to garnish

Directions: On a wire rack in roasting pan put a layer of tinfoil loosely on the rack, place fish on top of foil.

Place 1/2 of the lemon slices inside the body cavity place the other half lemon slices overlapping on the top of the fish. Squirt the lemon juice over the top of the fish to moisten.

Sprinkle Mrs dash herbs over the wetted fish.

Cover the fish with a tent of tinfoil.

Bake at 350F In either the Oven or on a Covered BBQ for about 2 hours or till tender. Remove tinfoil, sprinkle some Mrs Dash over fish add some grated parmesan cheese bake for a further 10 minutes to melt cheese and firm up the skin. ~ Gnu Bee

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