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2/3 cup white wine vinegar
Make Glaze and Sauce:
Bring mixture to room temperature and whisk before proceeding. Transfer 3/4 cup mixture to a small bowl and stir in soy sauce to make glaze. Whisk dill into remaining mixture to make sauce.
Make Salmon and Assembly:
Rinse salmon fillets and pat dry. Arrange fillets, skin sides down in pan. Brush salmon with glaze and season with pepper and salt. Broil salmon 3" to 4" from heat about 8 minutes, or until just cooked through. Serve salmon warm or at room temperature with sauce.
Poster's Notes:
Posted by Rivka Bickel
Nutritional Info Per Serving: N/A
1 cup Dijon mustard
1/2 cup brown sugar
2 cups vegetable oil
Black pepper and salt to taste
3 tbsp. soy sauce
1/4 cup chopped dill
2 to 3 lbs. salmon fillets with skin
In a bowl, whisk together vinegar, mustard, and brown sugar. Whisk in oil in a stream until emulsified and season with pepper and salt. Mixture may be made 3 days ahead and chilled, covered.
Preheat broiler and grease a broiler pan or jelly-roll pan.
The first time I made this, I had a great deal of the glaze left over. I now only make half the sauce as listed in the above recipe.