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


  • 4 salmon steaks
  • Fresh lemon juice
  • 2-3 tablespoons olive oil
  • 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

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.

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