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4 Salmon steaks (1" thick)
Olive oil
Lemon slices
Fresh parsley sprigs.
Dijon Mustard Sauce:
½ C. mayonnaise or yogurt
1 T. Dijon mustard
1 T. fresh lemon juice
2 t. dill
2 t. extra virgin olive oil
¼ t. garlic powder
12 capers (optional)
Combine all ingredients of Dijon Mustard Sauce in a bowl. Cover with plastic wrap and chill for up to 3 hours. Coat a boiling pan with olive oil. Place steaks on pan 4" from broiler and cook 6 to 8 minutes. Brush the steaks again with olive oil, turn and broil another 6 to 8 minutes or until the fish flakes easily with a fork. Remove Salmon steaks from pan and place on plates. Spoon sauce on top of each steak. Garnish with lemon slices and parsley. Serves 4.
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