You know when you are out to dinner and the sauce is so good that you have to use bread to sop it up lest you waste a precious bit of it? (could you hear my voice rising as I wrote that sentence out?) This sauce is one of those sauces. It's incredible on salmon... or your finger.
INGREDIENTS
2/3 cup white-wine vinegar
1 cup Dijon mustard
1/2 cup firmly packed light brown sugar
2 cups vegetable oil
freshly ground black pepper to taste
3 tablespoons soy sauce
1/4 cup chopped fresh dill sprigs
PREPARATION
In a bowl whisk together vinegar, mustard, and brown sugar. Whisk in oil
in a stream until emulsified and season with pepper and salt. Mixture
may be made 3 days ahead and chilled, covered. Bring mixture to room
temperature and whisk before proceeding. Transfer 3/4 cup mixture to a
small bowl and stir in soy sauce to make glaze. Whisk dill into
remaining mixture to make sauce.
Simply sprinkle some kosher salt and crush some fresh black pepper on the salmon. Pan saute it on both sides so that you get a nice crunchy-ness on it. Spoon (or ladle, whatevs) the sauce on top. Eat.
Have some left over sauce against all odds? Make these for dinner tomorrow.
Dijon-Dill Brussel Sprouts
INGREDIENTS
Brussel sprouts
The sauce from heaven
PREPARATION
Halve the sprouts and place and a baking pan lined with foil. Best if this pan has sides.
Drizzle on the sauce and stir until the sprouts are all evenly covered.
Bake at 350-400 degrees until they are golden brown.
These are a sweet and delicious side dish. Best served with a salty entree. Pulled pork sounds great... (salty).
