Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fresh salmon meat
1/2 c Salad oil
3 tb Lemon juice
36 lg Mushrooms
1/2 c Butter
2 tb Fine breadcrumbs
1 Lemon, cut into wedges
Pinch of salt, pepper and
Parsley
Fresh parsley for garnish
Salt and pepper to taste

Preheat oven to 450 F. 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 enamelled 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 centre of oven
at 450 F 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.

Source: British Columbia Heritage Cookbook
: by Mary Evans-Atkinson pub 1984
: ISBN 0-920620-60-4

From the collection of K.Deck

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