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Salmon: Remoulade Salmon

Source of Recipe

adapted from A Seafood Heritage


List of Ingredients

4 6 Oz. Salmon Fillets -- (6 to 8)

-----Remoulade Sauce-----
1/4 Cup Tarragon Vinegar
1/4 Teaspoon Cayenne Pepper
1/2 Cup Salad Oil
1/4 Cup Chopped Celery
1 Tablespoon Catsup
1/4 Cup Green Onion -- chopped
1/2 Teaspoon Salt
1 1/2 Teaspoons Paprika
1 Tablespoon Chopped Parsley
2 Tablespoons Prepared Brown Mustard


Recipe

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.