Roasted Salmon Glazed With Mustard Dill Sauce

The idea of being on fire for Christ will strike some people as dangerous emotionalism. 'Surely,' they will say, 'We are not meant to go to extremes? You are not asking us to become hot-gospel fanatics?' Well, wait a minute. It depends what you mean. If by 'fanaticism' you really mean 'wholeheartedness,' then Christianity is a fanatical religion and every Christian should be a fanatic. But fanaticism is not wholeheartedness, nor is wholeheartedness fanaticism. Fanaticism is an unreasoning and unintelligent wholeheartedness. It is the running away of the heart with the head. At the end of a statement prepared for a conference on science, philosophy and religion at Princeton University in 1940 came these words: 'Commitment without reflection is fanaticism in action; but reflection without commitment is the paralysis of all action.' What Jesus Christ desires and deserves is the reflection which leads to commitment and the commitment which is born of reflection. This is the meaning of wholeheartedness, of being aflame for God.

John Stott

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	T	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 -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
02-16-1999  Recipe by: David Ruggerio  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Our love for God is the heartbeat of our mission.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 514 Calories From Fat: 491 Total Fat: 55.9g Cholesterol: 0mg Sodium: 615.4mg Potassium: 122.4mg Carbohydrates: 4.5g Fiber: 1.1g Sugar: <1g Protein: 2g