SOUSED SALMON OR TROUT BARBECUE:
This recipe was given to me while on a motorcycle outing – I talk about food every chance I get! The original was passed down without a name, so we named it appropriately. I know you’ll agree that the flavour transferred to the fish from the marinating liquid is exquisite. (Sugar was used in the original recipe, but I prefer it without sugar.
INGREDIENTS ( SOUSED SALMON OR TROUT BARBECUE ) :
Rye, Garlic and Soy Marinade:
|3/4 cup||soy sauce||175 mL|
|1 1/4 cups||vegetable oil||300 mL|
|1||garlic clove, crushed||1|
|1/4 cup||rye whisky||60 mL|
|2 tbsp.||sugar (optional)||30 mL|
|2||large salmon or lake trout fillets with skin
- Combine all of the marinade ingredients in a shallow non-aluminum
- Lay the cleaned fish in the Sprinkle with pepper. Marinate for 4–6 hours, turning once.
- Preheat the barbeque to Lay the fillets, skin-side down, directly on the hot grill. Close the lid and barbeque for seven minutes. There will be lots of smoke, and the skin will burn, but the fish will be moist and delicious. Serve as a meal or as an appetizer.