Salmon-Broiled Slices-Bearnaise Sauce

Cut off two slices from the fish, each half an inch thick; lay them on a dish to sprinkle with salt, adding sweet oil, minced onions, and parsley leaves; let them marinate for one hour. Set them on a broiler and broil them for thirty minutes, basting them over with oil or melted butter. When done, remove the skin, dress them on a dish and pour over a little oil mingled with lemon juice and chopped parsley. Send to the table with a sauce-boat of bearnaise sauce (No. 433).