Conference turris::cooks

2990.0. "SALMON: Broiled Salmon Fillets" by REGENT::LEVINE (THIS week is NEXT week's LAST week.) Wed Apr 10 1991 12:01

	DILL-ICIOUS BROILED SALMON FILLETS 
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	I usually make two 3/4 pound fillets. I tried it with salmon
	steaks, but I find the fillets, which are thinner, absorb the
	marinade better. (also have less bones, which is good!)

	
	in a bowl:

	squeeze juice of one fresh lemon
	1 tablespoon white wine or zinfandel (optional! it tastes fine without
					      wine as well.)
	1 tablespoon powdered mustard
	1 teaspoon (heaping) dijon mustard
	1 very heaping tablespoon dill weed
	1 tablespoon LEMON PEPPER SALT (they sell this at any supermkt in the
					spice aisle)
	1 teaspoon additional ground black pepper (optional if u like it hot)


	Stir it all up into a pasty greenish liquid.


	NOTE: The lemon pepper seasoning salt is kind of salty, you may
	want to start with much less, and stir it up and add more to taste.
	I find that the sauce itself tastes REAL strong in the bowl but
	is absorbed into the fish and is not all that over powering after
	cooking. BUT bear in mind I like spicy food and strong flavors!
---
	SCORE fillets with a sharp knife, cust should be about 1/2" apart
	and dont cut all the way thru!

	Lay the fillets in a pyrex dish or corning ware dish (shallow).
	(I line mine with foil to make cleaning much easier)

	SPOON the marinade over the top of the fish. It will not run off
	becuase it is rather thick. cover the entire fish with as thick a
	layer as you can.

	Sprinkle some dill weed on top of the fish (dill is great, eh?)


	Let stand for an hour at room temp (or in fridge if you are scared
	of room temp marinade. some folks are)


	BROIL FOR BETWEEN 10 and 15 minutes, about 4-5" from boiler.


	The dill on top will char slightly. SInce the fillets are thick
	on one edge and thin on the other, I try to position the fish
	under my gas flame brioler so that the flame is closer to the
	thick part, so the whole thing gets done uniformly.	You
	may want to consider this when you lay the fish out in the
	pan!


	EAT AND ENJOY!

    Please send me mail if you make this recipe and tell me what you think!
    
    There are days (many days) when I give serious thought to trying to
    become a chef. Food is wonderful, and creating recipes from scratch
    is my greatest joy. 
    
    Rick

    My husband makes a similar dish:
    
    He mixes equal parts of mustard and mayo and his secret spice, spreads
    it on the fish, wraps in foil, and bakes it.  
    
    Your dill version sounds enticing.
    
    Thanks - and you should certainly make a happy chef someday and
    hopefully a well-esteemed (NOT well-steamed) one,
    
    Laura