Instructions: 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 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.