Name: Peppered Salmon with Dill-Caper Sauce
Ingredients: 1/2 lb Salmon fillet; 1/4 ts Dijon mustard; 3/4 ts Coarse ground pepper; 1/2 ts Mustard seed; 1 tb Capers; 1 ts Chopped fresh dill or 1/4 tsp. dried dill weed; 2 tb Sour cream; 2 ts Mayonnaise; 1 ts Milk; 2 Or 3 drops hot pepper sauce; Lemon wedges, if desired; Fresh dill sprigs, if desired; 24 sl Cocktail rye bread

Every biblical evangelist will, as part of his preaching, implore his hearers to repent and believe. Some may even invite hearers to come forward at the end of the meeting to speak with a pastor or counselor in order to learn more about the gospel, ask for materials to read, ask questions about the Bible or what they heard in the sermon, etc. But no truly biblical evangelist will assure a person that he will be saved if he will, at a particular moment in time, decide something, say something, or do something in response to an invitation. Contrary to the biblical goal of gospel preaching, which is to make men humble, penitent, and wholly dependent on God, such invitations and assurances actually serve to increase self-reliance and build unwarranted spiritual confidence.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy		Seafood, Appetizers	12	Servings

INGREDIENTS

1/2	lb	Salmon fillet
1/4	ts	Dijon mustard
3/4	ts	Coarse ground pepper
1/2	ts	Mustard seed
1	tb	Capers
1	ts	Chopped fresh dill or 1/4 tsp. dried dill weed
2	tb	Sour cream
2	ts	Mayonnaise
1	ts	Milk
2		Or 3 drops hot pepper sauce
		Lemon wedges, if desired
		Fresh dill sprigs, if desired
24	sl	Cocktail rye bread

INSTRUCTIONS

SALMON
SAUCE
GARNISH
BREAD
Grill Directions:  Heat grill.  Place salmon, skin side down, on work
surface; spread top with mustard.  In small bowl, combine pepper and
mustard seed; mix well.  Sprinkle over mustard; press into salmon.
When ready to grill, place salmon, skin side down, on gas grill over medium
heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill or
tent with foil.  Cook 10 minutes or until fish flakes easily with fork.
Refrigerate salmon until cool.
Meanwhile, in small bowl, combine all sauce ingredients; blend well.
Carefully remove skin from salmon, leaving salmon in one piece. Place on
serving plate, mustard side up.  Garnish plate with lemon wedges and fresh
dill.  Serve with sauce and cocktail rye or sourdough bread slices. Yield:
12 servings   Note: To broil salmon, place skin side down, on broiler pan;
broil 4 to 6 inches from heat using times above as guide. Typed in MMFormat
by cjhartlin.msn@attcanada.net Source: Menus to Celebrate Spring.
Posted to MM-Recipes Digest V4 #14 by pattm@execpc.com on Jun 17, 1999

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