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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 | soy sauce |
| 1/4 Tasse | Olive oil (or melted butter) |
| 1/4 | dill fresh, chopped |
| 1/3 Tasse | lemon juice |
| 1 | Onion finely chopped |
| 2 Esslöffel | Worchestshire sauce |
| 1/4 Tasse | water |
| 2 Teelöffel | Seasoning (I like Mrs. Dash's Lemon Pepper for this) |
| 2 Scheibe | Bacon for cooking (up to 4) |
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(for about 6-8 #s salmon)
Mix all ingredients together. Pour over flesh sides of salmon that have been cleaned, but skin left on. (I've never tried this with anything but sides of salmon, steaks may work fine, I just haven't tried them). Marinate for 2-12 hours in refrigerator.
Remove fish from marinade and place skin side down on hot charcoal grill. Lay 2 slices of bacon over each side of salmon. Throw interesting wood chips on coals and cover grill (we use all kinds of things, apple wood, cherry wood, last year's dried basil stems, a generous handful of fresh woody herbs such as thyme). You can use the marinade to baste once or twice. Cook until salmon just flakes at the thickest point. Remove salmon from grill, putting your spatula between skin and flesh. The skin will stay on the grill and the rest is delectable.
*If* you have left overs, flake the salmon into small pieces and use in a salmon cake (patty) recipe. It adds a wonderful smoky flavor.
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