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Item# salbarmar
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Product Description

Serves 12
  • 1/2 lb butter
  • 2 cloves garlic
  • 1/4 cup soy sauce
  • 2 tbsp mustard
  • 1 tbsp worcestershire sauce
  • 2 teaspoons catsup
Blend all ingredients over low heat. Cover salmon fillet with blend (leave skin on one side) and let stand at room temperature for at least four hours.

When cooking on a barbecue, cook with skin down - use aluminum foil under fillet - do NOT turn.

Contributed by Paul Weaver of Farewell Harbour Resort.


PLEASE NOTE: WE WILL NOT BE ABLE TO PROCESS ANY ORDERS BEGINNING FEBRUARY 17TH. WE REGRET ANY INCONVENIENCE THAT WE HAVE CAUSED.

Office Hours are 9am to 6pm PST, Monday through Friday. Phone: (800) 777-7062.

If you have an exchange or return please mail to Gill & Finn, P.O. Box 237, Douglas City, California 96024. Please include a note with your name, order number or date of purchase. A brief reason for the exchange or return would be appreciated. Best Wishes for a Very Happy New Year, Tom and Alexis Fabbri
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