Preparation:
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 |
