Grill Directions: Heat grill. Place salmon, skin side down, on work surface; spread top with mustard. In small bowl, combine pepper and mustard seed; mix well. Sprinkle over mustard; press into salmon. When ready to grill, place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill or tent with foil. Cook 10 minutes or until fish flakes easily with fork. Refrigerate salmon until cool. Meanwhile, in small bowl, combine all sauce ingredients; blend well. Carefully remove skin from salmon, leaving salmon in one piece. Place on serving plate, mustard side up. Garnish plate with lemon wedges and fresh dill. Serve with sauce and cocktail rye or sourdough bread slices. Yield: 12 servings Note: To broil salmon, place skin side down, on broiler pan; broil 4 to 6 inches from heat using times above as guide. Typed in MMFormat by email@example.com Source: Menus to Celebrate Spring. Posted to MM-Recipes Digest V4 #14 by firstname.lastname@example.org on Jun 17, 1999
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 27 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 11.1mg||3 %|
|Sodium 52.6mg||2 %|
|Potassium 214.6mg||6 %|
|Total Carbohydrate 39.7g||12 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 31.4g|
|Protein 12.1g||17 %|
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Calories per serving: 221
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