Roasted salmon glazed with mustard dill sauce

Yield: 8 servings

Measure Ingredient
⅔ cup White wine vinegar
1 cup Dijon mustard
½ cup Light brown sugar
2 cups Vegetable oil
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
3 tablespoons Soy sauce
¼ cup Chopped fresh dill
1 \N Salmon fillet with skin -; (3 lbs), small bones
\N \N ; removed

In a bowl mix together the vinegar, mustard, and brown sugar. Whisk in the oil, emulsifying it, season with salt and pepper. Transfer ¾ 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@...

~or- MAD-SQUAD@...


Recipe by: David Ruggerio

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