Recipe - Remoulade Salmon

4 68 oz. salmon fillets
remoulade sauce
One fourth cup Tarrragon vinegar
One fourth teaspoon Cayenne pepper
One half cup Salad oil
One fourth cup Chopped celery
1 tablespoon Catsup
One fourth cup Green onion; chopped
One half teaspoon Salt
1 One half teaspoon Paprika
1 tablespoon Chopped parsley
2 tablespoon Prepared brown mustard

Steam the fillets in 12 cups of water depending on the pan used. For each
cup, add 1 tablespoon of salt and stir. Steam the fillets for 910 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 34 hours to
blend flavors.

Serves 4.

(Adapted from a recipe in "A Seafood Heritage", Department of Commerce,
1976)

Recipes sent to me from Bill, wight@odc.net