Hells Canyon Salmon Steaks

Serves: 6
Total Calories: 76


4 to 6 salmon steaks, cut 3/4-inch thick
2 teaspoons dill weed
1 to 2 cup dry white wine

9 cloves garlic, mashed or minced fine
3 tablespoons butter or margarine
1/2 teaspoon dill weed
1 lemon juice (juice from one lemon)


Put steaks in a 12-inch Dutch oven. Sprinkle dill on the Salmon steaks. Add the white wine. Put the D/O in the firepan with 8-10 briquets on the bottom and 12-14 briquets on top. Cook for about 15 minutes. Watch for steam coming from the DO. Be careful not to overcook the Salmon.

GARNISH: In a 10-inch Dutch oven, sauté the garlic in the butter. Add the dill weed and the juice. Simmer to reduce the liquid.

When steaks are almost done, garnish with the garlic, lemon, and dill sauce. Serve with French or garlic bread and Rainbow Rice.

Spiced with More Tall Tales - Fish and Fowl

Nutritional Facts:

Serves: 6
Total Calories: 76
Calories from Fat: 50

This Hells Canyon Salmon Steaks recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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