From speninv@home.com Mon Feb 4 10:52:31 2002 Date: Sat, 2 Feb 2002 04:25:40 +0000 (UTC) From: Glenn Spencer Newsgroups: rec.food.recipes Subject: Lemon Grass and Apricot Stuffed BBQ Salmon Followup-To: rec.food.cooking, rec.food.recipes Lemon Grass and Apricot Stuffed BBQ Salmon This recipe is from Eric Powell, a native of BC and an ordained Anglican priest: his life was immortalized in the book "I Heard The Owl Call My Name." Eric is also an honorary chief of a coastal native band and currently lives near Qualicum Beach where he perfected this heavenly recipe for barbecued whole salmon. Amen Serves 6 - 8 1/4 cup unsalted butter, softened 2 Tbsp finely chopped fresh lemon grass (inner stalks)* 1 Tbsp fresh lemon juice Salt and freshly ground pepper, to taste Beat all ingredients together until well blended. Spoon butter onto a sheet of waxed paper and roll it up to 1"(2.5 cm) in diameter. Twist the ends closed and refrigerate until firm, about 1 hour. 2 Tbsp butter 1 small onion, finely chopped 1 garlic clove, minced 1/4 cup finely chopped mushrooms 2 Tbsp finely chopped fresh lemon grass (inner stalks)* 1/4 cup chopped dried apricots 1 cup cooked rice, preferably Basmati 1/4 tsp cayenne powder Salt and freshly ground pepper, to taste 3 - 4 lbs whole salmon, dressed 1 Tbsp olive oil Saute the onion and garlic in the butter for 23 minutes, add the mushrooms, cook another 5 minutes. Add lemon grass, apricots, rice, cayenne, salt and pepper to the mushroom mixture. Stir and cook another minute. Remove from heat and cool. Stuff the salmon and close with skewers. Place the salmon in a barbecue fish holder or wrap in chicken wire (or aluminum foil). Brush salmon with olive oil. Place the salmon on the hot grill, cover and cook for 1215 minutes, turn fish over and cook covered for another 1015 minutes or until flesh is opaque and just beginning to flake. Remove and let stand for 5 minutes. Top each serving with butter mix cut into "coins". Preparation time: 20 minutes Cooking time: 30 minutes *Available fresh or dried (use half the amount) in Asian markets or the Oriental food section of large supermarkets. for more recipes go to http://www.gourmetfoodplaza.com -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.