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The Recipe File
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Pasta, Seafood and Eggs:
Tarragon Mustard Salmon Steaks

from Above & Beyond Parsley...
Food for the Senses



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


Copyright 1992 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.

To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time.

The Junior League of Kansas City, Missouri, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Above & Beyond Parsley, are returned to the community.
 

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