1/4 cup olive or salad oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 small salmon steaks, each 3/4 inch thick
ABOUT 30 MINUTES BEFORE SERVING:
Preheat oven to 400 degrees. In blender or food processor with knife blade attached, blend parsley, oil, lemon juice, salt, and pepper until smooth.
Coat salmon steaks with parsley mixture. In overproof 10-inch skillet over high heat, cook coated salmon and any remaining parsley mixture until salmon is lightly browned on both sides, about 2 minutes on each side.
Place skillet in oven. Bake about 10 minutes or until salmon flakes easily when tested with fork.
Makes 4 servings.