Title: Baked Salmon
Yield: 1 Servings
5 lb Salmon (up to 6)
10 oz Ketchup
1 Chopped green onion
4 oz Vinegar
2 ts Salt
2 ts Red chili pepper
1 ts Pepper
5 dr Tabasco sauce
These are from the American Indian Society Cookbook. It was published in
December 1984. If anyone wants the complete book (approximately 80 pgs/
150 recipes) the address for inquiry is
American Indian Society of Washington, D.C.
519 – 5th Street, S.E.
Washington, D.C. 20003
Clean the fish and cut off head and tail. Salt and pepper it all over,
inside and out. Stuff the cavity with the chopped pepper. Pour the combined
remaining ingredients over the fish and bake at 325 degrees for 3 hours.
Baste occasionally with the sauce.
Gloria McDonald – Flathead
Posted to FOODWINE Digest 18 October 96
Date: Sat, 19 Oct 1996 16:57:40 -0400
From: Garry Howard