| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | French | Fish, Main dish | 4 | Servings |
INGREDIENTS
| 4 | Salmon steaks 1/3-1/2 lb.ea. | |
| French dressing * | ||
| 2 | tb | Melted butter or canola oil |
| Salt and pepper | ||
| Juice of one lemon | ||
| Parsley, chopped | ||
| Bernaise sauce | ||
| 2 | tb | White wine vinegar |
| Salt | ||
| Black pepper, freshly ground | ||
| 8 | tb | Olive and /or peanut oil |
INSTRUCTIONS
FRENCH DRESSING Brush salmon with the French dressing; let stand one hour. Put into the broiler; brush with butter. Broil 12 to 15 minutes; cook on both sides. Put on hot platter; season to taste with salt, pepper, lemon juice; sprinkle with chopped parsley. Serve with Bernaise sauce. * FRENCH DRESSING Mix vinegar with salt and pepper to taste. Add oil; beat with a fork until mixture thickens. For a slightly thicker dressing, add an ice cube; stir one to two minutes longer; remove ice.
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