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Alaska Salmon
1/2 pound salmon per person fresh Sockeye or Atlantic
salt
lemon pepper
Italian seasoning (jar)
lemon juice
2 each large onions
3 ounce pkg. cream cheese
parmesan cheese
2 cups mushrooms -- optional
3 Tablespoons cooking oil
Saute the onions (and mushrooms?) until limp.
Poke numerous holes in the non-skin side of each fillet with a fork. (helps the spices absorb).
Now "rub in" each fillet with salt, then lemon pepper, then Italian seasoning. The spread cream cheese equally across all filets
Oil the Dutch oven.
Now place three of four fillets in the bottom, skin down, with no overlaps. Then dash each liberally with lemon juice (but not so much the spices drain off). Spread onions, and mushrooms. Sprinkle Parmesan cheese over top.
Place Dutch oven over 5 or 6 briquettes; load about 25 on top.
Bake for 30 minutes, but check in 20 minutes. Check filet with a fork to see if the filet is done. Should flack easily and salmon should be moist.
Hint: Save some prep time in camp. Saute onions and mushrooms in advance at home, place them in a plastic bag and freeze them. Then when you leave for the outing take them out of the freezer and wrap in newspaper.
Issue: How do you keep salmon fresh until cooking time? You can freeze it but that ruins the taste. For up to 6 to 8 hours put the refrigerated salmon in a zip lock bag and wrap in newspapers along with one or two "blue ice" Or, put in a small cooler, also with blue ice.
Phil Haws.
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