| 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)
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”