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. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio From the TV FOOD NETWORK - (Show # CL-9146) Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 02-16-1999 Recipe by: David Ruggerio
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 349 (88%)|
|Amt Per Serving||% DV|
|Total Fat 38.7g||52 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 24.6g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 0mg||0 %|
|Sodium 778.3mg||27 %|
|Potassium 100.8mg||3 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 8.1g|
|Protein 2.8g||4 %|
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Calories per serving: 396
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