Categories: Fish 
      Yield: 1 servings 
  
           -Asparagus Mayonnaise: 
      3    Egg yolks 
    1/3 bn Asparagus, cooked and rough 
           -chopped 
      3 oz Lemon juice 
      1 c  Olive oil 
           -salt and pepper to taste 
           -Salmon: 
     24 oz Beer 
      5 lb Salmon, filleted 
      2 oz Saltpeter 
      1 c  Sugar 
    1/2 c  Salt 
    1/2 c  Black pepper 
      2 tb Basil, chopped 
  
  Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and 
  lemon juice. Still blending, add the olive oil and mix well. Season with 
  salt and pepper. Makes about 2 cups. 
   
  Salmon: place fish skin side down in a flat container. Sprinkle on 
  saltpeter, sugar, salt, black pepper and basil. Pour beer over to cover. 
  Cover the dish and marinate the salmon for 2 weeks in the refrigerator. 
  Drain. To serve, slice salmon very thin, place on a bed of lettuce and 
  spoon on asparagus mayonnaise. Garnish with tomato and lemon slices if 
  desired. Makes 8 servings. From the files of Al Rice, North Pole Alaska. 
  Feb 1994