Ingredients:
4 small salmon steaks ( 5 to 7 oz. each)
1/4 cup Worcestershire sauce
1 tablespoon Dijon mustard
1 dash Tabasco sauce
2 tablespoons minced parsley, for garnish
Directions:
Rinse the salmon steaks and pat dry with paper towels.
In a shallow dish, combine the worcestershire sauce, mustard, tabasco, salt and pepper and stir with a fork to combine.
Set the salmon steaks in the dish and turn so that they are evenly coated with the mixture.
Let stand for 15 minutes.
Set the oven rack 3 to 4 inches below the element and preheat the broiler.
Line the broiler pan or baking sheet with a piece of foil and lightly oil the foil.
Using tongs, take the salmon steaks from the marinade, allowing excess to drip off, and arrange them on the foil with at least an inch between them; reserve the marinade.
Broil the salmon until lightly browned, 3 to 5 minutes.
Take the pan from the oven, turn the steaks and spoon on some of the reserved marinade.
Continue broiling until the salmon is just barely opaque through the thickest part (cut to test), 3 to 5 minutes longer.
Transfer the salmon steaks to individual plates, sprinkle with the minced parsley and serve.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.