Beard Kabobs

2 Pounds Salmon Fillets -- cubed 1 1/2 in.

1 Teaspoon Salt

1/2 Cup Olive Oil -- -or- peanut oil

4 Tablespoons Lemon Juice

1/2 Teaspoon Pepper

Fresh Dill

Mix the salmon and seasonings and let it stand for 3-6 hours. When you are ready to broil it, place a mushroom cap on the end of each skewer, then 2 salmon cubes, another mushroom, more salmon, and end with a mushroom cap. Brush well with oil.

Place skewers on a rack over the grill, turning several times during the process, basting with the marinade. Serve with plain boiled potatoes and fresh dill. (If you can`t get fresh dill, serve dill pickles.)

Serves 4.

(Adapted from a recipe in "James Beard`s Fish Cookery", Beard)