Recipe - Glazed Salmon Fillets With Dill Mustard Sauce

FOR GLAZE AND SAUCE
2/3 cup Whitewine vinegar
1 cup Dijon Mustard
One half cup Brown sugar
2 cup Vegetable oil
Black pepper to taste
3 tablespoon Soy sauce
One fourth cup Chopped dill
2 Whole salmon fillets with
skin, to 3

SOURCE: Gourmet Magazine September 1996 SERVINGS: Serves 16 as part of a
buffet

NOTE: The first time I made this, I had a great deal of the glaze left
over. I now only make half the sauce as listed in the above recipe.

Make glaze and sauce:

In a bowl whisk together vinegar, mustard, and brown sugar. Whisk in oil in
a stream until emulsified and season with pepper and salt. Mixture may be
made 3 days ahead and chilled, covered. Bring mixture to room temperature
and whisk before proceeding. Transfer Three fourths cup mixture to a small bowl and
stir in soy sauce to make glaze. Whisk dill into remaining mixture to make
sauce.

Preheat broiler and grease a broiler pan or jellyroll pan.

Rinse salmon fillets and pat dry. Arrange fillets, skin sides down in pan.
Brush salmon with glaze and season with pepper and salt. Broil salmon 3 to
4 inches from heat about 8 minutes, or until just cooked through. Serve
salmon warm or at toom temperature with sauce.

Posted to JEWISHFOOD digest V96 #107

From: Heather Chalmers HCHALMER@flemingc.on.ca

Date: Sun, 22 Dec 1996 12:59:18 0500 (EST)