Instructions: Remove head from salmon, if desired. Place salmon on double thickness of wide foil, making sure foil is three to four inches longer than fish at each end. Sprinkle fish inside and out with salt and pepper to taste.

Combine mushrooms, onion, parsley, cheese, lemon peel, and juice.

Spoon mixture into fish cavity. Pour butter over fish and top with lemon slices. Cover with another thickness of foil and carefully seal all sides completely. Place on grill four to six inches from glowing coals. Turn after 30 minutes and cook 20 to 30 minutes longer. If cooking on smoke-type grill, open foil during last ten minutes and close grill cover so smoke flavor penetrates fish. Serve with choice of sauces.

Makes 10 to 12 servings.

Butter Sauce:
Melt butter in small saucepan over low heat.

Stir in sour cream, seasoned salt, and chives.

Warm, but do not boil.

Chili-Cheese Sauce:
Combine butter and chili sauce in small saucepan.

Heat slowly until butter melts.

Add cheese and keep warm until ready to serve.

Tartar Sauce:
Melt butter in small saucepan over low heat.

Add sour cream, tartar sauce mix, and pickle relish.

Warm, but do not boil.

Curried Salmon-Rice Loaf

1 can (17 1/2 ounce) salmon
1/3 cup chopped green onions
2 tsp curry powder
1 tbs lemon juice
1 tbs cider vinegar
1 tbs chopped or powdered garlic
3 cups cooked rice
Lettuce

Flake salmon. Remove skin and bones. Add salmon, green onions, curry powder, lemon juice, cider vinegar, and garlic to rice. Mix well. Pack into plastic-lined loaf pan and chill several hours in refrigerator. When ready to serve, unmold onto lettuce-lined platter.

Makes 4 servings.

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