4 1-inch thick salmon steak
1 c. olive oil
1/8 c. Dijon mustard
1/4 c. fresh lemon juice
3 tbsp. minced shallots
Dash of pepper
2 tsp. tarragon
1 tbsp. chopped capers

Mix oil and mustard together. Add the remaining ingredients. Pour over fish. Cover and refrigerate at least 1 hour (can be refrigerated overnight).

Broil fish 2-3 inches from heating element for 5 minutes. Turn over and broil on other side. Fish should flake when cooked. Spoon extra marinade over fish. Any extra marinade can be heated in a small saucepan and poured over the fish just before serving.