4 salmon steaks, 1 1/2 lbs. and about 1 inch thick
Salt and freshly ground pepper, to taste
3 tbsp. olive oil
2 tbsp. dijon-style mustard
1 tbsp. mustard seed
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 oven broiler to high.

Sprinkle salmon with salt and pepper on both sides.

Put oil in a flat dish, add 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 it stand in a cool place, but not the refrigerator, for 15 minutes.

Remove salmon from the marinade; set aside. Add melted butter to marinade and keep warm.

If salmon is to be cooked on a grill, rub the rack lightly with oil. Place fish on a hot grill.

If an oven broiler is used, place fish on a rack about 2 to 3 inches from source of heat.

Cook 3 minutes and turn. Cook 2 more minutes for rare. For medium rare, cook 1 minute longer on each side and add another minute for well done.

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