| How To Cook: |
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1. Dry the salmon and brush all over with oil.
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2. Put on to a hot greased grid and grill for about 10 minutes on one side, then turn carefully and cook the other side, again brushing with oil.
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3. Peel and saute the mushrooms in a little butter.
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4. Serve the salmon on a hot dish with a small pat of maitre d'hotel butter on each cutlet, and garnish with parsley or watercress.
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5. Arrange the button mushrooms in neat groups between the cutlets.
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