Northwest Sugar-Cured Salmon

2 tb Firmly packed brown sugar

1 tb Cider vinegar

1 ts Salt

1/2 ts Freshly ground pepper

1 1/2 lb Salmon or bluefish fillet or

-butterflied trout Corn husks (optional)

Cook the fish over a slow fire; if in doubt, let the coals burn down first. You can use any fatty fish in this recipe: We like the results with bluefish and trout, too.

1. Combine brown sugar, vinegar, salt and pepper in small bowl. Rub evenly

over fleshy side of fish. Wrap and refrigerate at least 6 hours or up to 24 hours.

2. Heat grill. Grill, covered, skin side down, over medium-low heat 15 to

18 minutes (8 to 10 minutes for trout), until opaque. Turn fish over and

grill, uncovered, 2 minutes more. Serve on corn husks, if desired.

PER SERVING Calories 270 Total Fat 11 g Saturated Fat 2 g Cholesterol 94 mg Sodium 627 mg Carbohydrates 7 g Protein 34 g

-----