Try this Glazed Salmon Fillets with Dill Mustard Sauce recipe, or contribute your own.
Suggest a better descriptionSOURCE: Gourmet Magazine - September 1996 SERVINGS: Serves 16 as part of a 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. Posted to JEWISH-FOOD digest V96 #107 From: Heather Chalmers
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 16 | ||
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Calories: 280 | ||
Calories from Fat: 187 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 20.7mg | 6 % | |
Sodium 418.2mg | 14 % | |
Potassium 191mg | 5 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 14.1g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 280
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