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Source: Food and Wine Quick from Scratch

Salmon with Gravlax Sauce
Here’s a twist on gravlax, the Scandinavian salmon cured with salt and dill. Our salmon is broiled, seasoned with salt and dill instead of cured in them.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 6 minutes
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2 tablespoons mustard powder
2 tablespoons cold water
1/2 cup mayonnaise
1 tablespoon honey
salt
dried dill
2 pounds salmon fillets, center-cut, cut into 4 pieces
1 tablespoon cooking oil
1/4 teaspoon fresh ground black pepper




In a small glass or stainless-steel bowl, whisk together the mustard and water. Let sit for 10 minutes. Whisk in the mayonnaise, honey, 1/8 teaspoon salt, and 1/8 teaspoon dill.

Heat the broiler. Rub the salmon on both sides with the oil. Put the pieces in a broiler pan or on a baking sheet, skin-side down, about 2 inches apart. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon dill, and the pepper. Broil the fish until golden brown and just barely done (the fish should still be translucent in the center), about 6 minutes for a 1-inch-thick fillet. Serve the salmon with the sauce alongside.


Wine Recommendation: Dill and salmon are both best with a flavorful wine with lots of acidity. Try a sauvignon blanc (such as Sancerre) or chenin blanc (such as Vouvray) from France’s Loire Valley.


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