May 21, 2024
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May 21, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Whole Salmon With Mustard Sauces Before the Nine Days

 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

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