Salmon in a Pit
The original recipe was recently posted to the Guide Mailing List by my friend Susan Thorpe. It was so popular that both Margaret Jones and Barb Wright posted their own versions! All their ideas are presented here. Thanks to you all!
Ingredients:
Directions: Place salmon on a length of foil big enough to wrap it in. Sprinkle with chopped onions and wrap in foil. Wrap again in wet paper towels and another layer of foil. Place in pit on top of heated coals.
- 1 whole salmon, defrosted (we used a frozen one, I'm sure a fresh one would be better - just make sure it's been cleaned)
- some chopped onion
Pit Directions: Dig a pit about 8 inches deep and both long and wide enough for the salmon to fit inside. Line pit with hot charcoal briquettes (white) and place foil wrapped salmon onside. Cover pit with foil to keep heat inside. Keep checking until the fish is tender and flaky but not dry. The fish can be served with Korean Dressing, chopped coriander and green onions.
Other variations: