Viking Range vcqs001ss ユーザーガイド
Notes:
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Fish and Seafood
Brown Sugar Dijon Salmon
This luscious salmon grills up quickly in your C
4
. It’s a delicious entrée, and leftovers are terrific
atop your favorite salad.
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 to 1 1/2 pounds salmon fillets
2 tablespoons fresh lemon juice
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 to 1 1/2 pounds salmon fillets
Preheat C
4
to 400ºF
Combine mustard, lemon juice, brown sugar, salt and pepper in a 1-gallon zip-top plastic
bag. Squeeze bag to combine ingredients. Add salmon fillets to bag and marinate at room
temperature for 20 minutes.
bag. Squeeze bag to combine ingredients. Add salmon fillets to bag and marinate at room
temperature for 20 minutes.
When ready to grill, place fillets on a square sheet of aluminum foil, skin-side down. Open
dome and return the rack to the C
dome and return the rack to the C
4
. Place the salmon on the foil on the rack, close dome
and cook for 10 minutes. Remove from C
4
and serve.
Makes 4 servings
Document3 10/5/04 11:35 AM Page 31