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Salmon w/Dill Mustard Sauce II (P, TNT)
Source: Gourmet Magazine - September 1996
Serves: 16 as part of a buffet

2/3 cup white wine vinegar
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

Make Glaze and Sauce:
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.

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:
Preheat broiler and grease a broiler pan or jelly-roll pan.

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:
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.

Posted by Rivka Bickel

Nutritional Info Per Serving: N/A