BAKED SIDE OF SALMON WITH MUSTARD GLAZE AND MUSTARD DILL SAUCE (for six to eight)
one 2-1/2 to 3 pound side of salmon
1/3 cup white wine vinegar
½ cup Dijon mustard
¼ cup firmly packed light brown sugar
1 cup vegetable oil
freshly ground black pepper to taste
1-1/2 tablespoons soy sauce
1/8 cup chopped fresh dill sprigs, plus more for garnish
- Make the glaze and sauce. In a bowl whisk together the vinegar, mustard and brown sugar. Whisk in the oil in a stream until emulsified and season with salt and pepper. (Mixture may be made 3 days ahead and chilled covered. Bring to room temperature and whisk before proceeding). Transfer 1/3 cup of the mixture into a small bowl and stir in the soy sauce to make the glaze. Whisk dill into remaining mixture to make the sauce.
- Rinse salmon under cold tap water, pat it dry with paper towels and remove any protruding small bones with tweasers. Lightly oil a deep, broiler-proof, oven-to-table platter and place fish on top, skin side down. Brush fish with the glaze and season it with salt and pepper.
- Broil salmon, 4 inches from flame, for 6 to 8 minutes, rotating the pan occasionally, until the fillet is evenly browned. Reduce oven temperature to 450* and bake salmon in the middle of the oven for 10 minutes, or until it is just cooked through. It should be opaque, springy to the touch and just starting to flake.
- Serve with the mustard dill sauce on the side.
MUSTARD DILL SAUCE
SALMON REDUX: If you have leftovers, try salmon hash
adapted from The Best of Gourmet, 1997