Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Salmon fillets |
| 2 cups | Olive oil |
| ¼ cup | Spicy mustard, Grey Poupon |
| 3 tablespoons | White wine vinegar |
| 1 teaspoon | Thyme |
| 2 teaspoons | Rosemary |
Whisk all marinating ingredients together. Lay the salmon, skin side down, in the marinade for ½ hr. Turn the salmon over and marinate for another hour If grilling on the barbecue grill for a crispy skin, start with the skin side up, and cook for oly a short time, about 3-4 mins., turn over and cook another 6-8 mins. as desired If cookin in the oven, broil for 8-9 minutes to desired stage. To test, press lightly on the meat. If the meat separates or flakes, it is ready.
Submitted by exec. chef Stever Martin, USD Dining Services.
NOTES : Food Service Director, 4/15/97 Recipe by: Univ. of San Diego Posted to MC-Recipe Digest V1 #613 by Thomas Vath <tgvath@...> on May 16, 97