2 lb salmon fillets; cubed 1 1/2
1 teaspoon salt
1/2 cup olive oil; -or- peanut oil
4 tablespoon lemon juice
1/2 teaspoon pepper
1 fresh dill
Mix the salmon and seasonings and let it stand for 3-6 hours. When you are ready to broil it, place a mushroom cap on the end of each skewer, then 2 salmon cubes, another mushroom, more salmon, and end with a mushroom cap. Brush well with oil.
Place skewers on a rack over the grill, turning several times during the process, basting with the marinade. Serve with plain boiled potatoes and fresh dill. (If you can't get fresh dill, serve dill pickles.)
Serves 4.
(Adapted from a recipe in "James Beard's Fish Cookery", Beard)
