8 salmon fillets
1 (8 ounce) can sliced pineapple with juice
1 (8 ounce) can pineapple juice
1/2 cup lemon juice
1/2 cup pink liqueur
1 1/2 cups chopped fresh parsley
1/2 cup butter
3 cup yellow mustard
Place salmon fillets on a sheet of waxed paper. Flatten with a fork and flatten slightly with the back of a wooden spoon, reserving the thin strips for garnish.
Place the pineapple on a serving platter, and gently squeeze juice from the pineapple; cover and refrigerate.
In a medium saucepan, bring salted water to a boil. Add the lemon juice and mix thoroughly. Cover and simmer for 10 minutes. Add the parsley, stir lightly and serve.
In a medium saucepan, brought frozen lemonade to a boil. Mix vigorously and heat slowly over low heat, stirring constantly. Add butter or margarine and stir gently until melted.
In a small bowl, blend yellow mustard with the pineapple juice, lemonade, lemon zest and parsley. Serve in warm water, or in horseshoe glasses with sauce.