Beliefnet
From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 4 salmon steaks
  • Fresh lemon juice
  • 2-3 tablespoons olive oil
Sauce:
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon white wine vinegar
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 1/4 cup olive oil
TO PREPARE:

For sauce:  In a small bowl, combine mustard, sugar, vinegar, parsley and tarragon.  Blend well.  Slowly add olive oil, blending well.  Set aside.

Brush salmon with lemon juice and olive oil.  Place under a preheated broiler for about 5 minutes.  Turn and broil for 5 minutes more or until translucent.  Spoon sauce over steaks and serve immediately.

NOTE:  
This piquant sauce is also wonderful served with tuna.  It may be made ahead of time and refrigerated before using.

SERVES: 4

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