Title: Baked fresh salmon steak
 Categories: Clay cooker, Seafood
      Yield: 6 Servings
 
      3 lb Salmon steak
    1/4 lb Chopped mushrooms
      1 md Onion, minced
      2 tb Minced parsley
    1/4 ts Tarragon
           Pepper and salt
      2 tb Butter (optional)
    1/2 c  Sherry
    1/3 c  Fine bread crumbs
 
  Soak lid of clay cooker. Cut salmon in half and lay both pieces in
  cooker. Sprinkle with mushrooms, onion, and parsley and tarragon
  mixed. Add salt and freshly ground black pepper to taste. Dot with
  butter and pour sherry around. Cover, put into cold oven and turn
  temperature to 425F. After 30 minutes sprinkle crumbs over top and
  bake 30 more minutes From: Ghislaine Dumont                Date:
  06-17-97 Cooking