06-22-2005, 01:10 PM
2 tablespoons dry mustard
3 tablespoons brown sugar
1/2 teaspoon soy sauce
4 teaspoons olive oil
4 salmon filets, about 5 ounces each
1 tablespoon fresh chopped dill or 1 tsp dried dill weed
Salt and freshly ground pepper to taste
2/3 bunch fresh baby spinach
4 slices Saint Louis Bread sourdough from large loaf, crusts trimmed
Combine mustard and sugar in bowl. Stir in 1 1/2 tablespoons water. Add soy sauce and 1 teaspoon oil. Set aside.
Heat grill until very hot. Brush salmon with remaining oil; season with salt and pepper. Grill 5 minutes or until browned. Turn and cook another five minutes or until done. Heat small skillet over medium heat and add spinach. Cook until wilted, tossing leaves occasionally, about 3 minutes. Toast bread and place on plates. Top each with wilted spinach and a salmon filet. Drizzle mustard sauce over top. Garnish with a sprig or two of fresh dill. Serve immediately.
3 tablespoons brown sugar
1/2 teaspoon soy sauce
4 teaspoons olive oil
4 salmon filets, about 5 ounces each
1 tablespoon fresh chopped dill or 1 tsp dried dill weed
Salt and freshly ground pepper to taste
2/3 bunch fresh baby spinach
4 slices Saint Louis Bread sourdough from large loaf, crusts trimmed
Combine mustard and sugar in bowl. Stir in 1 1/2 tablespoons water. Add soy sauce and 1 teaspoon oil. Set aside.
Heat grill until very hot. Brush salmon with remaining oil; season with salt and pepper. Grill 5 minutes or until browned. Turn and cook another five minutes or until done. Heat small skillet over medium heat and add spinach. Cook until wilted, tossing leaves occasionally, about 3 minutes. Toast bread and place on plates. Top each with wilted spinach and a salmon filet. Drizzle mustard sauce over top. Garnish with a sprig or two of fresh dill. Serve immediately.