| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cklive13 | 8 | servings | |
INGREDIENTS
| 2/3 | c | White wine vinegar |
| 1 | c | Dijon mustard |
| 1/2 | c | Light brown sugar |
| 2 | c | Vegetable oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3 | tb | Soy sauce |
| 1/4 | c | Chopped fresh dill |
| 1 | Salmon fillet with skin -; (3 lbs), small bones | |
| ; removed |
INSTRUCTIONS
In a bowl mix together the vinegar, mustard, and brown sugar. Whisk in the oil, emulsifying it, season with salt and pepper. Transfer 3/4 cup of the mixture to a bowl and whisk in the soy sauce to make the glaze. Whisk the dill into the remaining mixture to make the sauce. Preheat the broiler, lightly oil a baking sheet. Rinse the fillet and pat dry. Arrange the fillet, skin-side down on the oiled sheet, brush the fillet with the glaze, seasoning with pepper and salt. Broil the fillet 3 to 4 inches from the heat for about 8 minutes or until cooked through. Serve the salmon warm or at room temperature with the sauce and a salad of mesclun. This recipe yields 8 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio From the TV FOOD NETWORK - (Show # CL-9146) Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 02-16-1999 Recipe by: David Ruggerio Converted by MM_Buster v2.0l.
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