Remoulade salmon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 6-8 oz. salmon fillets ---remoulade sauce----- | |
| ¼ | cup | Tarrragon vinegar |
| ¼ | teaspoon | Cayenne pepper |
| ½ | cup | Salad oil |
| ¼ | cup | Chopped celery |
| 1 | tablespoon | Catsup |
| ¼ | cup | Green onion; chopped |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Paprika |
| 1 | tablespoon | Chopped parsley |
| 2 | tablespoons | Prepared brown mustard |
Directions
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.
Serves 4.
(Adapted from a recipe in "A Seafood Heritage", Department of Commerce, 1976)