2 pounds salmon steaks
1 green bell pepper -- 1-in. dices
10 small onions
1 cup oil
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1 teaspoon pepper
Instructions:
Cut salmon into 1" pieces. Place the salmon, pepper and onion on skewer,
alternating items. Place "sticks" in a shallow dish. Pour oil and
seasoning over and let stand for one hour. Drain and put fish over
hot coals for 4-6 minutes. Keep stick turning. When done, the fish
will flake. From "Tsimpshean Indian Island Cookbook", compiled by
the Ladies Aid of the William Duncan Memorial Church in Metlakatla,
Alaska, reprinted in National Fisherman July 1985
