GLAZED SALMON FILLETS WITH DILL MUSTARD 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
Ingredients 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
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.
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 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 with sauce.