Wash salmon and drizzle lemon juice over it to cut fish taste. In a saucepan, melt 1/3 c. margarine. Stir in 2 T. lemon juice, 1 T. fresh parsley, 1/2 t. tarragon, and 1/2 t. flavor enhancer (Accent). Brush mixture over salmon steaks or fillets. Place for warm coals for 8 min. on each side. Baste frequently. Serve with warm Hoisin sauce.
Hoisin Sauce:
1 7 oz. jar Hoisin sauce (found in Chinese food section)
2-3 t. molasses
touch of honey
juice of fresh orange
1 t. Szachuan sauce (or to taste)
Blend Hoisin sauce and Szechuan sauce in a small saucepan. Blend in orange juice, molasses, and honey. Mix well over low heat. Will be loose. Cook 1 hour.
Use on anything as marinade. Can marinate chicken, pork, etc. for an hour or baste last 5-10 minutes instead of marinating.
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