| 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 |
tb |
White wine vinegar |
| 1 |
ts |
Thyme |
| 2 |
ts |
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
A Message from our Provider:
“Better to face the truth now, than after death”