|4||6-8 oz. salmon fillets ---remoulade sauce-----|
|¼ cup||Tarrragon vinegar|
|¼ teaspoon||Cayenne pepper|
|½ cup||Salad oil|
|¼ cup||Chopped celery|
|¼ cup||Green onion; chopped|
|1 tablespoon||Chopped parsley|
|2 tablespoons||Prepared brown mustard|
Steam the fillets in 1-2 cups of water depending on the pan used. For each cup, add 1 tablespoon of salt and stir. Steam the fillets for 9-10 minutes or until they flake easily when tested with a fork.
In small bowl combine vinegar, mustard, catsup, paprika, salt, and cayenne.
Slowly add salad oil, beating constantly. (May also be done in a blender.) Stir in celery, green onion, and parsley. Allow to stand 3-4 hours to blend flavors.
(Adapted from a recipe in "A Seafood Heritage", Department of Commerce, 1976)
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