Instructions: In a bowl mix together the vinegar, mustard, and brown sugar. Whisk in the oil, emulsifying it, season with salt and pepper. Transfer 3/4 cup of the mixture to a bowl and whisk in the soy sauce to make the glaze. Whisk the dill into the remaining mixture to make the sauce.

Preheat the broiler, lightly oil a baking sheet. Rinse the fillet and pat dry. Arrange the fillet, skin-side down on the oiled sheet, brush the fillet with the glaze, seasoning with pepper and salt. Broil the fillet 3 to 4 inches from the heat for about 8 minutes or until cooked through.

Serve the salmon warm or at room temperature with the sauce and a salad of mesclun.

This recipe yields 8 servings.

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