Title: Remoulade Salmon
Categories: Shellfish Salmon
Yield: 4 Servings

4		6-8 oz. salmon fillets ----remoulade sauce-----
1/4	c	Tarrragon vinegar
1/4	ts	Cayenne pepper
1/2	c	Salad oil
1/4	c	Chopped celery
1	tb	Catsup
1/4	c	Green onion; chopped
1/2	ts	Salt
1 1/2	ts	Paprika
1	tb	Chopped parsley
2	tb	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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