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@...
02-16-1999
Recipe by: David Ruggerio
Converted by MM_Buster v2.0l.