Grilled Salmon with Sweet-And-Sour Cucumber Relish
INGREDIENTS:
1 c Mushroom slices
1 tb Margarine
1 c Kraft Think 'N Spicy
Chunky Barbecue Sauce
6 oz Frozen cooked shrimp, thawed
1 tb Prepared horseradish
1 1/2 lb Salmon steaks, 1" thick
1 c Mushroom slices
1 tb Margarine
1 c Kraft Think 'N Spicy
Chunky Barbecue Sauce
6 oz Frozen cooked shrimp, thawed
1 tb Prepared horseradish
1 1/2 lb Salmon steaks, 1" thick
Saute mushrooms in margarine. Reduce heat. Stir in 1/2 cup barbecue sauce, shrimp and horseradish; heat thoroughly, stirring constantly.
OUTDOORS:
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.
INDOORS:
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.
OUTDOORS:
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.
INDOORS:
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.