Yield: 16 Servings
Measure | Ingredient |
---|---|
⅔ cup | White-wine vinegar |
1 cup | Dijon Mustard |
½ cup | Brown sugar |
2 cups | Vegetable oil |
\N \N | Black pepper to taste |
3 tablespoons | Soy sauce |
¼ cup | Chopped dill |
2 \N | Whole salmon fillets with skin, to 3 |
FOR GLAZE AND SAUCE
SOURCE: Gourmet Magazine - September 1996 SERVINGS: Serves 16 as part of a buffet
NOTE: 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.
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 ¾ cup mixture to a small bowl and stir in soy sauce to make glaze. Whisk dill into remaining mixture to make sauce.
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 inches from heat about 8 minutes, or until just cooked through. Serve salmon warm or at toom temperature with sauce.
Posted to JEWISH-FOOD digest V96 #107 From: Heather Chalmers <HCHALMER@...> Date: Sun, 22 Dec 1996 12:59:18 -0500 (EST)