Eric is also an honorary chief of the Waglisla Band and currently lives in Qualicum Beach where he perfected this heavenly recipe for barbequed whole salmon. Saut the onion and garlic in the butter for 2-3 minutes, add the mushrooms, cook another 5 minutes. Add lemon grass, apricots, rice, cayenne, salt and pepper to the mushroom mixture. Remove from heat, let cool. Place the salmon in a barbeque fish holder or wrap in chicken wire, brush with olive oil.
Fish is done when flesh is opaque and just beginning to flake.
Remove from grill and let the cooked fish rest for 5 minutes. Turn once during baking time.