Barbecued Butterflied Salmon
|Salmon||8 Pound, head, tail and back fin removed|
|Melted butter/Margarine||3 Tablespoon|
|Soy butter sauce||1 Tablespoon|
Butterfly fish from the stomach side, then bone it, leaving skin intact.
Trim any white membrane from inside belly area offish.
Wipe fish with damp cloth, inside body cavity and outside.
Lay salmon out, skin-side-down, on heavy-duty foil; cut foil to follow outline offish.
Crimp edges of foil.
Place on grill 4 to 6 inches above a solid bed of low-glowing coals.
Brush fish with melted butter.
Cover barbecue and adjust dampers according to manufacturer's directions.
Cook for about 45 minutes; then start checking for doneness every 10 minutes.
Salmon should flake readily when prodded in thickest portion with a fork.
Add 5 or 6 briquets after 30 minutes, if necessary, to maintain a constant temperature.
Supporting fish with foil, slip onto a large serving platter.
Lift pieces of salmon from foil with a spatula (skin will adhere to foil).
Accompany with soy-butter sauce, but add sparingly because it is pungently flavored.