Grilled Salmon With Surf Sauce
- 1 cup mushroom slices
- 1 tablespoon margarine
- 1 cup kraft think ‘n spicy
- 1 chunky barbecue sauce
- 6 oz frozen cooked shrimp, thawed
- 1 tablespoon prepared horseradish
- 1 1/2 lb salmon steaks,
- 1 thick
1. Saute mushrooms in margarine. Reduce heat. Stir in 1/2 cup barbecue sauce, shrimp and horseradish; heat thoroughly, stirring constantly.
Place fish on greased grill over low coals (ash gray). Grill, uncovered, 6 to 8 minutes on each side or until fish flakes easily with fork, brushing frequently with remaining sauce. Serve with shrimp mixture.
Place fish on greased rack of broiler pan. Broil 5 minutes on each side or until fish flakes easily with fork, brushing frequently with remaining barbecue sauce. Serve with shrimp mixture.
From: the Kraft Barbecue Guide, 1987.
Painstakingly typed in by Jeff Duke.