From the Knik Arm Courier on June 28, 1960. Submitted by Mary Brinson.
2 salmon steaks
Salt and pepper
4 pinches tarragon leaves
4 oz. dry Vermouth Place salmon in pan and squeeze lime juice over them. Dot with butter and sprinkle with salt and pepper and one pinch of tarragon for each side. Pour vermouth around the steaks but not over them. Place under broiler 10-12 minutes, about four inches away from heat. In a few minutes, start to baste salmon with vermouth. Turn steaks and season with salt, pepper and tarragon and proceed as before by basting, but broil only about five or six minutes.
**Parsley potatoes and coleslaw go well with this recipe.