Glazed salmon fillets with dill mustard sauce

16 Servings

Ingredients

Quantity Ingredient
⅔ cup White-wine vinegar
1 cup Dijon Mustard
½ cup Brown sugar
2 cups Vegetable oil
Black pepper to taste
3 tablespoons Soy sauce
¼ cup Chopped dill
2 Whole salmon fillets with skin, to 3

Directions

FOR GLAZE AND SAUCE

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 ¾ 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 jelly-roll 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 JEWISH-FOOD digest V96 #107 From: Heather Chalmers <HCHALMER@...> Date: Sun, 22 Dec 1996 12:59:18 -0500 (EST)

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