Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish




Salmon Foil Bake Ala Harry

Taken From: 500 Wild Game & Fish Recipes


 



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2 medium sized salmon fillets
(approximately 4 lbs.)
1 cup finely chopped scallions
1 large tomato, sliced thin
1 cup thinly-sliced mushrooms
4 tablespoons dry white wine
2 cups dry bread crumbs
2 tablespoons parmesan cheese
1/2 teaspoon dill weed
Salt and pepper

 

Rinse the salmon fillets well and pat dry with paper towel.
Roll the fillets in the bread crumbs, and center them on a piece of foil large enough to be folded and completely sealed (can double wrap).
In layers, cover the fillets with the mushrooms, scallions, and salt and pepper. Add the layer of tomatoes, sprinkle on the dill weed, and the parmesan cheese.
Fold up the foil, and just before sealing the package, add the dry white wine.
Using the direct cooking method, place the foil-sealed fillets on covered grill over hot coals for 12-15 minutes per side. 30 minutes maximum.
Remove the fillets to a serving tray and garnish with parsley sprigs and sliced lemon. Serves 6-8.
(If a Weber or similar grill is not available, preheat oven to 375 and bake for 25 minutes, turning once.)


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