Grilled salmon with surf sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mushroom slices |
| 1 | tablespoon | Margarine |
| 1 | cup | Kraft Think 'N Spicy |
| Chunky Barbecue Sauce | ||
| 6 | ounces | Frozen cooked shrimp, thawed |
| 1 | tablespoon | Prepared horseradish |
| 1½ | pounds | Salmon steaks, 1\" thick |
Directions
Saute mushrooms in margarine. Reduce heat. Stir in ½ cup barbecue sauce, shrimp and horseradish; heat thoroughly, stirring constantly.
OUTDOORS:
Place fish on greased grill over low coals (ash gray). Grill, uncovered, 6 to 8 minutes on each side or until fish flakes easily with fork, brushing frequently with remaining sauce. Serve with shrimp mixture.
INDOORS:
Place fish on greased rack of broiler pan. Broil 5 minutes on each side or until fish flakes easily with fork, brushing frequently with remaining barbecue sauce. Serve with shrimp mixture.
From: the Kraft Barbecue Guide, 1987.
Painstakingly typed in by Jeff Duke.
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