Directions See How It's Made
- Dry the salmon and brush all over with oil.
- Put onto a hot greased grid and grill for about 10 minutes on one side, then turn carefull and cook the other side, again brushing with oil.
- Saute the mushrooms in a little butter.
- Serve the salmon on a hot dish with a small pat of maitre d"hotel butter on each cutlet, and garnish with parsley or watercress.
- Arrange button mushrooms in neat groups between the cutlets.