| 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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