2 pounds salmon fillets -- cubed 1 1/2 in.
1 teaspoon salt
1/2 cup olive oil -- -or- peanut oil
4 tablespoon lemon juice
1/2 teaspoon pepper
fresh dill
Instructions:
Mix the salmon and seasonings and let it stand for 3-6 hours. When
you are ready to broil it, place a mushroom cap on the end of each
skewer, then 2 salmon cubes, another mushroom, more salmon, and end
with a mushroom cap. Brush well with oil. Place skewers on a rack
over the grill, turning several times during the process, basting
with the marinade. Serve with plain boiled potatoes and fresh dill.
(If you can't get fresh dill, serve dill pickles.) Adapted from a
recipe in "James Beard's Fish Cookery"
