4 salmon or tuna steaks, about 1 1/2 lbs. & about 1" thick
Salt & freshly ground pepper to taste
3 tbsp. olive oil
2 tbsp. Dijon style mustard
1 tbsp. mustard seeds
1 tsp. ground cumin seed
1/4 tsp. red pepper flakes
1 tbsp. lemon juice
1 tbsp. grated orange rind
3 tbsp. melted butter
3 tbsp. chopped parsley

Preheat a charcoal grill or an oven broiler to high. Sprinkle the salmon with salt and pepper on both sides. Put the oil in a flat dish and add the mustard, mustard seeds, cumin, pepper flakes, lemon juice and orange rind. Blend well with a wire whisk. Place the salmon in the marinade and coat well on both sides. Cover with plastic wrap and let stand in a cool place, not the refrigerator for 15 minutes.

Remove the salmon from the marinade. Add the melted butter to the marinade, set aside and keep warm. If the salmon is to be cooked on a grill, rub the rack lightly with oil. Place the fish on the hot grill. If the oven broiler is used, place the fish on a rack about 2" to 3" from the source of heat. Cook 3 minutes and turn. Cook 2 more minutes for rare, cook a minute longer on each side and another minute for well done, if desired.

Transfer the salmon to the marinade. Turn the salmon to coat it on both sides. Cut it diagonally into thin slices. Sprinkle with parsley and serve. Yield: 4 servings.