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Old 09-05-2014, 11:39 AM   #1
Join Date: Sep 2014
Location: Kentucky: Where the Bluegrass meets the mountains
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George River Salmon

This is a dish made streamside by the salmon guides on the George River, in Canada. While it tastes better out in the wilds, it works just as well on a backyard grill.

I usually convert the steaks into noisettes, so that the meat all cooks equally.


4 salmon steaks, cut about an inch thick
3 tbls Dijon style mustard
2 tbls olive oil
1/2 cup dry white wine
Salt and pepper to taste

Mix the oil, mustard, wine, salt and pepper together in a plastic zipper bagl. Add the salmon steaks and marinate in the fridge for two hours, turning often.

Prepare the grill for direct cooking. Oil the grill and cook the salmon steaks until done, turning once.

General rule of thumb for fish is to grill it ten minutes per inch of thickness.
But we hae meat, and we ken eat
And sae the Lord be thanket
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