2 pounds fresh salmon meat
1/2 cup salad oil
3 tablespoon lemon juice
36 large mushrooms
1/2 cup butter
2 tablespoon fine breadcrumbs
1 lemon -- cut into wedges
1 pinch salt -- pepper and
parsley
fresh parsley for garnish
salt and pepper to taste
Instructions:
Preheat oven to 450F, or prepare charcoal grill. 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 enameled 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 center of oven at 450F 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. Alternately, grill the kebabs over medium coals until the salmon
is done. Source: British Columbia Heritage Cookbook : by Mary Evans-Atkinson
