Salmon
1/3 c. cooking oil
1 tbsp. wine vinegar
1 tbsp. ketchup
1/4 tsp. celery salt
1 tbsp. soy sauce

Use shallow (non metal) dish. Single layer salmon.

Mix oil, wine, vinegar, soy sauce, ketchup and celery salt. Pour over salmon. Refrigerate for 1 hour, turning fish once. Grill until flaky. Basting with remaining marinade.

SERVE WITH CREAM SAUCE:

2 tbsp. butter
2 tbsp. minced onions
1/2 c. chopped mushrooms
1/3 c. sour cream
1/3 c. cream
1 1/2 tsp. mustard

Melt butter in skillet. Saute onions and mushrooms. Mix sour cream, cream and mustard add to onions slowly. Heat to boiling point and serve hot over salmon.