Glazed Salmon Fillets with Dill Mustard Sauce

• 2/3 cup white-wine vinegar
• 1 cup Dijon mustard
• 1/2 cup firmly packed light brown sugar
• 2 cups vegetable oil
• freshly ground black pepper to taste
• 3 tablespoons soy sauce
• 1/4 cup chopped fresh dill sprigs
• two 2 1/2- to 3-pound whole salmon fillets with skin, any small bones removed with tweezers

1. Make glaze and sauce:
2. In a bowl whisk together vinegar, mustard, and brown sugar.
3. Whisk in oil in a stream until emulsified and season with pepper and salt.
4. Mixture may be made 3 days ahead and chilled, covered.
5. Bring mixture to room temperature and whisk before proceeding.
6. Transfer 3/4 cup mixture to a small bowl and stir in soy sauce to make glaze.
7. Whisk dill into remaining mixture to make sauce.
8. Preheat broiler and grease a broiler pan or jelly-roll pan.
9. Rinse salmon fillets and pat dry.
10. Arrange fillets, skin sides down, in pan.
11. (Cook 1 at a time if broiler is small.)
12. Brush salmon with glaze and season with pepper and salt.
13. Broil salmon 3 to 4 inches from heat about 8 minutes, or until just cooked through.
14. Serve salmon warm or at room temperature with sauce.

whitewine vinegar, mustard, brown sugar, vegetable oil, freshly ground black pepper, soy sauce, dill sprigs, salmon

Taken from www.epicurious.com/recipes/food/views/glazed-salmon-fillets-with-dill-mustard-sauce-13238 (may not work)