Northwest Sugar-Cured Salmon

---------- Recipe via Meal-Master (tm) v8.05

Title: Northwest Sugar-Cured Salmon
Categories: Main dish, Seafood, Low-cal
Yield: 4 Servings

2 tb Firmly packed brown sugar
1 tb Cider vinegar
1 ts Salt
1/2 ts Freshly ground pepper
1 1/2 lb Salmon or bluefish fillet or
-butterflied trout
Corn husks (optional)

Cook the fish over a slow fire; if in doubt, let the coals burn down first.
You can use any fatty fish in this recipe: We like the results with
bluefish and trout, too.

1. Combine brown sugar, vinegar, salt and pepper in small bowl. Rub evenly
over fleshy side of fish. Wrap and refrigerate at least 6 hours or up to 24
hours.

2. Heat grill. Grill, covered, skin side down, over medium-low heat 15 to
18 minutes (8 to 10 minutes for trout), until opaque. Turn fish over and
grill, uncovered, 2 minutes more. Serve on corn husks, if desired.

PER SERVING Calories 270 Total Fat 11 g Saturated Fat 2 g Cholesterol 94 mg
Sodium 627 mg Carbohydrates 7 g Protein 34 g

-----