Salmon for Supper

Yields:	6 servings
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6	each	salmon steaks
1/2	cup	butter
1/4	cup	vermouth
2	tablespoons	orange zest
1	tablespoon	lemon juice
1	teaspoon	mixed vegetable seasoning
1	large	russet potatoes	thinly sliced
2	each	garlic cloves	diced
1/2	cup	scallions, spring or green onions	sliced
1/4	cup	parsley leaves	diced

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 F. until fish flakes easily.

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Very tasty, but don't over-ccok the cranberries or your dish will have a pinkish tinge to it.