| 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)
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”