| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 16 | Servings | |
INGREDIENTS
| 2/3 | c | White-wine vinegar |
| 1 | c | Dijon Mustard |
| 1/2 | c | Brown sugar |
| 2 | c | Vegetable oil |
| Black pepper to taste | ||
| 3 | tb | Soy sauce |
| 1/4 | c | Chopped dill |
| 2 | Whole salmon fillets with skin, to 3 |
INSTRUCTIONS
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 3/4 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@flemingc.on.ca> Date: Sun, 22 Dec 1996 12:59:18 -0500 (EST)
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