**Sapphire**
01-28-2008, 01:52 PM
The everyday meal with a flair
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
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