hlmauera: (Happy Baby)
We tried a new salmon recipe last night and it turned out absolutely fantastic. Robert did a great job on it, even though the kitchen terrifies him. It's from epicurious and serves 16. We had a whole salmon in the freezer so Robert had to make his fillets but it was the right amount of fish for the recipe. It just made it a little harder.

I don't like salmon particularly well (It tastes like fish ;>) )but I eat it because I know it's good for me. This recipe...I went back for seconds. It was that good. I'm also having it for lunch. So I'm passing it along for others to enjoy.



Glazed Salmon Fillets with Dill Mustard Sauce
Gourmet | September 1996


Yield: Serves 16 as part of a buffet


For glaze and sauce
2/3 cup white-wine vinegar
1 cup Dijon mustard
1/2 cup firmly packed light brown sugar
2 cups vegetable oil
freshly ground black pepper to taste
3 tablespoons soy sauce
1/4 cup chopped fresh dill sprigs

two 2 1/2- to 3-pound whole salmon fillets with skin, any small bones removed with tweezers


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. (Cook 1 at a time if broiler is small.) 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 room temperature with sauce.

For more information go to http://www.epicurious.com/recipes/food/views/Glazed-Salmon-Fillets-with-Dill-Mustard-Sauce-13238.

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

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