Broiled Salmon with Mustard Sauce
6 servings
I am not sure where this recipe came from, but it is perfect for a summer evening.
I used this on the broiler rather than a plank in a fire with salmon on the plank.
- 1½ – 1¾ pound, ¾-inch thick unskinned salmon
- ½ cup Dijon mustard
- ½ cup mayonnaise
- 1 t. chopped fresh dill
- 1 minced garlic clove
- Zest and juice of ½ lemon
Heat broiler.
In a small bowl, combine mustard, mayonnaise, dill, garlic, lemon zest and lemon juice.
Vegetable spray a broiling rack. Place salmon on top. Spread sauce on salmon. Position rack 6 inches from the heat. Grill until fish flakes with a fork in the thickest part, about 12 minutes.
Serve hot.
Whole Broiled Salmon With Sour Cream-Mustard Sauce
8-10 servings
This came from the online Food & Wine recipes, with my changes.
- ½ cup extra-virgin olive oil
- ½ large thinly sliced shallot
- 2 T. chopped dill
- Salt and pepper to taste
- 2⅛ pound salmon
- ¼ cup sour cream
- 2 T. mustard
- ⅛ t. lemon zest
- ⅛ cup lemon juice
- 1 T. white wine or rice vinegar
In a bowl mix oil, shallot and dill, salt and pepper. Place salmon on a rimmed baking sheet skin side up. Spread marinade over skin, cover and and refrigerate 2-4 hours.
In a bowl, combine sour cream, mustard, lemon zest, lemon juice, vinegar, 2 T. oil, salt and pepper. Refrigerate about 15 minutes.
Preheat broiler with rack 6 inches from the heat. Broil salmon about 12 minutes. Let salmon rest 10 minutes, transfer to a platter.
Serve with mustard sauce.
Sybil Kaplan is a Jerusalem-based journalist, author and compiler/editor of nine kosher cookbooks. She is a food writer for North American Jewish publications, and she leads walks of the Jewish food market, Machaneh Yehudah, in English
