Recipe - Roasted Roots

2/3 cup White wine vinegar
1 cup Dijon mustard
One half cup Light brown sugar
2 cup Vegetable oil
Salt; to taste
Freshlyground black pepper;
to taste
3 tablespoon Soy sauce
One fourth cup Chopped fresh dill
1 Salmon fillet with skin ;
(3 lbs), small bones
; removed

In a bowl mix together the vinegar, mustard, and brown sugar. Whisk in the
oil, emulsifying it, season with salt and pepper. Transfer Three fourths cup of the
mixture to a bowl and whisk in the soy sauce to make the glaze. Whisk the
dill into the remaining mixture to make the sauce. Preheat the broiler,
lightly oil a baking sheet. Rinse the fillet and pat dry. Arrange the
fillet, skinside down on the oiled sheet, brush the fillet with the glaze,
seasoning with pepper and salt. Broil the fillet 3 to 4 inches from the
heat for about 8 minutes or until cooked through. Serve the salmon warm or
at room temperature with the sauce and a salad of mesclun. This recipe
yields 8