Remoulade salmon

Yield: 4 servings

Measure Ingredient
4 \N 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

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)

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