| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fsd, Seafood | 2 | Servings | |
INGREDIENTS
| 2 | Salmon fillets | |
| 2 | c | Olive oil |
| 1/4 | c | Spicy mustard, Grey Poupon |
| 3 | T | White wine vinegar |
| 1 | t | Thyme |
| 2 | t | Rosemary |
INSTRUCTIONS
Whisk all marinating ingredients together. Lay the salmon, skin side down, in the marinade for 1/2 hr. Turn the salmon over and marinate for another hour If grilling on the barbecue grill for a crispy skin, start with the skin side up, and cook for oly a short time, about 3-4 mins., turn over and cook another 6-8 mins. as desired If cookin in the oven, broil for 8-9 minutes to desired stage. To test, press lightly on the meat. If the meat separates or flakes, it is ready. Submitted by exec. chef Stever Martin, USD Dining Services. NOTES : Food Service Director, 4/15/97 Recipe by: Univ. of San Diego Posted to MC-Recipe Digest V1 #613 by Thomas Vath <tgvath@airmail.net> on May 16, 97
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