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