| 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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