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