Title: Glazed Salmon Fillets with Dill Mustard Sauce
Categories: Fish Jewish Salmon
Yield: 1 Servings

		For glaze and sauce:
2/3	c	White-wine vinegar
1	c	Dijon Mustard
1/2	c	Brown sugar
2	c	Vegetable oil
		Black pepper to taste
3	tb	Soy sauce
1/4	c	Chopped dill

Two 2 1/2 to 3 whole salmon fillets with skin

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 3/4 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.

SOURCE: Gourmet Magazine - September 1996 The Jewish-Food List and Archives jewish-food@eskimo.com

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