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Kosher recipe: Salmon Sate with Dill Mustard Glaze
Published: 11/20/2008 by Chef Mendy
While saté skewers cook, resist turning them more than once to prevent fish from falling off skewers. Dill and lemon complement salmon's rich flavor. Total time: 30 minutes. Yield 4 servings (serving size: 1 skewer) Ingredients 2 tablespoons chopped fresh dill 2 tablespoons whole-grain Dijon mustard 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon ground red pepper 2 garlic cloves, minced 1 (1-pound) salmon fillet, skinned and cut crosswise into 16 pieces Cooking spray Dill sprigs (optional) Preparation Prepare grill. Combine fresh dill, mustard, rind, juice, salt, pepper, and garlic in a bowl, stirring with a whisk. Add salmon pieces, tossing gently to coat. Thread salmon onto each of 4 (8-inch) skewers. Place salmon on grill rack coated with cooking spray, and grill 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Garnish with dill sprigs, if desired. Live Eat Be Happy MB
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