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Salmon with Asian Vinaigrette Recipe

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This recipe for Salmon with Asian Vinaigrette, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Forshay


For the sauce:
2 green (spring) onions including light green tops, thinly sliced
2 tsp. seasoned rice vinegar
2 tsp. mirin
2 tsp. fish sauce
1 tsp. low-sodium soy sauce
tsp. Asian sesame oil
tsp fresh lemon juice

For the glaze:
2 tbsp dry mustard
2 tsp sugar
2 tsp water

4 center cut salmon fillets with skin
salt and pepper to taste

1. prepare fire in grill
2. prepare sauce by stirring all ingredients in small bowl. Set aside
3. in a second bowl, whisk the glaze ingredients until smooth
4. heat the glaze to boiling point; set aside
5. season the salmon with salt and pepper and brush both side with the sauce; retain a small amount
6. place salmon on grill skin down; grill until skin begins to char, 4-5 minutes
7. flip salmon over, brush on glaze and grill until exterior is completely opaque but center is a bit translucent, 2-3 minutes
8. transfer to plates and drizzle a little of the remaining sauce on the fillets
9. serve immediately

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes estimated
Personal Notes:
Personal Notes:
from William Sonoma "Complete Grilling Cookbook, ed., Chuck Williams, 1992-1999.




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