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Add a photoServings: 12
Ingredients
- 2/3 c. White-wine vinegar
- 1 c. Dijon Mustard
- 1/2 c. Brown sugar
- 2 c. Vegetable oil Black pepper to taste
- 3 Tbsp. Soy sauce
- 1/4 c. Minced dill
- 2 whl salmon fillets with skin, to 3
Directions
- 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 till emulsified and season with pepper and salt. Mix may be made 3 days ahead and chilled, covered. Bring mix to room temperature and whisk before proceeding. Transfer 3/4 c. mix to a small bowl and stir in soy sauce to make glaze. Whisk dill into remaining mix to make sauce.
- Preheat broiler and grease a broiler pan or possibly 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 min, or possibly till just cooked through. Serve salmon hot or possibly at toom temperature with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 443 | |
| Calories from Fat 368 | 83% |
| Total Fat 41.6g | 52% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.94g | |
| Cholesterol 18mg | 6% |
| Sodium 484mg | 20% |
| Potassium 175mg | 5% |
| Total Carbs 10.45g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 9.14g | 6% |
| Protein 7.92g | 13% |
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