Categories: Fish, Main dish 
      Yield: 4 servings 
  
      2 lb Fresh salmon meat 
    1/2 c  Salad oil 
      3 tb Lemon juice 
     36 lg Mushrooms 
    1/2 c  Butter 
      2 tb Fine breadcrumbs 
      1    Lemon, cut into wedges 
           Pinch of salt, pepper and 
           Parsley 
           Fresh parsley for garnish 
           Salt and pepper to taste 
  
  Preheat oven to 450 F. Cooking time 15 minutes. 
   
  Cut salmon meat into cube size pieces with about 1 inch sides. Mix together 
  a marinade of salad oil, lemon juice, salt, pepper and parsley. Put salmon 
  in marinade in a glass or enamelled pan in refrigerator for 1 hour. Slice 
  mushrooms, stems and all, into large pieces. Drain salmon for 10 minutes. 
  Melt butter in a frying pan. Toss salmon and mushrooms in melted butter. 
  Alternate salmon and mushrooms on skewers to make kebabs. Lightly sprinkle 
  with breadcrumbs, turning to distribute evenly. Season with salt and 
  pepper. Put kebabs on a rack over a baking dish in the centre of oven at 
  450 F and cook for 15 minutes - longer if the cubes are larger than 1 inch. 
  Take kebabs from oven and sprinkle with chopped fresh parsley. Serve at 
  once with lemon wedges on the side. 
   
  Source: British Columbia Heritage Cookbook 
  :       by Mary Evans-Atkinson   pub 1984 
  :       ISBN 0-920620-60-4 
   
  From the collection of K.Deck