4 salmon steaks, about 8 ounces each
1 egg
2 teaspoons Dijon style mustard
2 tablespoons fresh lemon juice
2 teaspoons fresh tarragon leaves, crushed
2 teaspoons instant minced onion or 1 green onion, chopped
Dash cayenne pepper or crushed red pepper
1/2 cup vegetable oil
Salt to taste
Lemon wedges, for garnish, optional
Fresh tarragon leaves, parsley, or dill, for garnish, optional

Preparation Instructions:

1. Thaw steaks if frozen. (In microwave, 4 to 7 minutes per pound at Medium power.) Blot dry on paper towelling.

2. In large bowl, whisk together the egg, mustard and lemon juice. Add the tarragon, onion and pepper.

3. Whisk in the oil, a little at a time, to make a smooth, thick mixture. Add salt to taste.

4. Brush steaks on both sides with a light coating of the sauce.

5. Preheat charcoal or broiler.

6. Grill steaks, about 5 inches from heat. Broil until just done, about 6 minutes on each side. Do not overcook.

7. serve remaining sauce with the fish. Garnish with lemon and fresh tarragon leaves, parsley or dill, if desired.