Barbeque Recipes from Sharon's Kitchen By Sharon Paterson Impress your company with these mouth-watering recipes for barbequed salmon and potato-vegetable medley. Sharon Paterson, renowned for her culinary creativity and delectable dishes, has never before shared these secret recipes. Enjoy!

The author Sharon Paterson

Barbecue Salmon

Marinade:
1/2 cup soya sauce
1 tsp. minced ginger
1 tsp. onion flakes
1 clove minced garlic
1 tbsp chopped fresh parsley
3 tbsp liquid honey

Mix the marinade ahead of time to allow the flavours time to gel. Pour the marinade over salmon fillets approximately one hour before barbecuing. Place salmon fillets skin side down on a double layer of foil and cook on a medium-high barbecue. Barbeque for 15-20 minutes, depending on the thickness of salmon.

Roasted Potato Vegetable Medley

3 to 4 yellow flesh potatoes, cubed
2 cups assorted cubed sweet peppers (red, orange, green etc.)
1 cup cubed yellow onion
1 cup cubed zucchini or broccoli
1 cup fresh mushrooms
1/2 cup Kraft Parmesan Italian dressing
salt & pepper
Parmesan cheese

Cook potatoes until tender crisp. If using broccoli, steam for 1-2 minutes until tender crisp. Mix all the vegetables in a bowl with dressing and stir to mix. Marinate for 1-2 hours.

When you're ready to eat, place in a barbecue roasting basket* over medium heat for 7-10 minutes, stirring or turning at least twice.

* I have a barbecue bowl that I bough at Home Hardware. It looks like a wok with a bunch of holes in it. It works wonderfully, as the vegetables don't fall through, but they still absorb all the flavour of barbecuing.

Enjoy!