Glazed Salmon Fillets With Dill Mustard Sauce

Exulting in Christ is evidence of the Spirit’s work! The focus of the church is not on the dove but on the cross, and that’s the way the Spirit would have it. As J.I. Packer puts it, “The Spirit’s message to us is never, ‘Look at Me; listen to Me; come to Me; get to know Me,’ but always, ‘Look at Him, and see His glory; listen to Him, and hear His word; go to Him, and have life; get to know Him, and taste His gift of joy and peace.

Kevin DeYoung

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	T	Soy sauce
1/4	c	Chopped dill
2		Whole salmon fillets with
		skin to 3

INSTRUCTIONS

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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