![]() I had to search the web to find this recipe based on memory of ingredients and glad I took the time to make sure I got it right. It has been 6 or 7 years since I first discovered this recipe and was certain I had reviewed it and saved it to my recipe box, but could find neither upon searching. It does make a lot of sauce, but it was just so good!! The family loves spice and the lemon juice gave the sauce a really fresh taste. I made this for my sister, brother in law and four kids (13-18). I served it with Big Beans and Tomato Vinaigrette on this site. I did cut back on the sauce as others suggested, it makes a lot. I would reccommend using one cup or less.Loved this recipe! Easy to make and present. Before I did this, I didn't really like the flavor of the sauce (uncooked) - it was rather acidic and had a weird aftertaste (vinegar?).Īlso, there is no need to use 2 cups of oil in this. The one major change I made was to cook the sauce - I carmelized it in order to bring out the flavors of the dijon and brown sugar before adding the dill at the last minute. I am rating this three forks instead of four because I made a few changes that I think really improved the dish. ![]() Everyone loved it, and it got rave reviews. White burgundy goes well with the salmon. I made this last night for dinner, accompanied with parmesan mashed red potatoes and grilled Hungarian squash. This is delicious!! Everyone loved it and it's so easy cooked on cedar plank on a charcoal grill - outstanding soy allergy in the house so I substituted mollases/balsamic/fish sauce - worked well. Tasteless vegetable oil? This is JUST NOT GOOD! SorryĬut recipe in half except dill (used 1/4 C) and oil (used 3/4C). Will definitely make again.Ĭut the oil way down to 1/4 cup and used olive oil. ![]() I made this for an quick weeknight dinner (scaled way down, of course) and it went really well with herbed jasmine rice and a nice glass of rose. And I used only a tablespoon of Olive Oil instead of Vegetable Oil. Like other reviewers I used all the ingredients but not the measurements. Seems hard to believe it has been around since 1996. I have made this many times for cocktail parties. In stead of a pure Dijon, we use a horseradish Dijon mustard that adds a little extra kick and does not take away from the salmon or the crudités. We tried this the first time and were so delighted with the result we adapted it as a crudité dip for a large gathering. ![]() It actually does turn out like a glaze! We barbequed the salmon on a grill pan with a layer of chives and dill underneath. I used about 1/3 to 1/2 of the recipe for 2 lbs of salmon and it was perfect. I didn't think any salmon could top the cedar planked salmon (also from this site) which I've been making for years. Go light on the salt as there is salt from the Dijon and soy sauce. This is a great recipe! Any leftover sauce can be frozen for usage later. However, I have been looking for it online for years. With the remaining 1/4 of marinade add 1/3 c. a side when you turn use the marinade to baste. Marinate your salmon for no more than 1/2 hour. Divide 1/4 of it out and save.Īdd 1/4 cup of soy sauce to the rest. For 4 people: 1/2 cup virgin olive oil, 1/4 cup brown sugar, 2 Tbl. The Salmon Marinade and sauce is very easy. I got this from my sister in law who has tweaked it to: So much more you can do with salmon and all the oil in this recipe is not healthy anyway. The salmon looked beautiful when done but a vinegary taste was a bit too much.
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