Weber Summit Manual page 25

SALMON STEAK KYOTO
Direct/Medium
For the marinade:
/ cup soy sauce
1
3
¼ cup orange juice concentrate
2 tablespoons olive oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
½ teaspoon prepared mustard
1 tablespoon spring onion, minced
1 clove garlic, minced
½ teaspoon minced ginger root
Salmon steaks, one per person, about 25mm thick
Olive oil
To make the marinade: In a shallow, glass baking
dish, combine the marinade ingredients. Add the
salmon and turn to coat each side. Cover and refrig-
erate for 30 to 60 minutes. Remove the salmon and
reserve the marinade.
Pour the reserved marinade into a small saucepan.
Bring to the boil for 1 minute. Lightly brush or spray
salmon with oil. Cook the salmon over Direct Medium
heat until fish is tender and flakes with a fork, about
3 to 5 minutes each side, depending upon thickness
of fish. Brush the salmon with the marinade once
halfway through cooking. Serves 4.
PRAWN KABOBS WITH
CURRY BUTTER
Direct/High
For the curry butter:
½ cup butter
2 tablespoons finely chopped onion
1 teaspoon snipped fresh dill
1 to 1½ teaspoons curry powder
Dash garlic powder
16 to 20 large green prawns (700g to 1kg), peeled
and de-veined
Olive oil
Lime or lemon wedges
Fresh dill or parsley sprigs
To make the curry butter: Melt the butter in a small
saucepan over medium-high heat. Stir in the onion,
dill, curry powder, and garlic powder; cook for 5 min-
utes.
Thread the prawns on skewers, leaving space in
between the pieces. Lightly brush the prawns with
olive oil.
Barbecue the prawns over Direct High heat until the
prawns turn pink and are tender, 1 to 3 minutes each
side. Brush the prawns with the curry butter once
during cooking.
Garnish the prawns with lime wedges and dill and
serve. Serves 4.
People fall in love with Weber
®
23