Categories: Fish/sea 
      Yield: 6 servings 
  
      6    Salmon steaks, 8-10 oz. each        1    Large russet potato, 
    1/2 c  Butter                                   Sliced paper thin 
    1/4 c  Vermouth                            2    Cloves garlic, diced 
      2 tb Orange peel                       1/2 c  Green onion, sliced 
      1 tb Lemon juice                       1/4 c  Parsley, diced 
      1 ts Mixed vegetable seasoning       
  
  Wash salmon and pat dry.  In a sauce pan, melt butter in vermouth; stir in 
  orange peel, lemon juice, and vegetable seasoning.  Place salmon in baking 
  dish.  Brush each side of fish with butter mixture.  Lay potato slices on 
  top of fish.  Sprinkle on garlic, onion and parsley.  Wrap baking dish in 
  foil, sealing tightly.  Place sealed dish over barbecue coals, and grill 
  10- 15 minutes or until fish flakes easily. Or, in the oven, bake covered 
  at 325 degrees until fish flakes easily.