Thursday, January 01, 2004
Categories:
Seafood/Entree/Grilling 
Yield:
Ingredients:
2 T dry mustard3 T brown sugar
1/2 t soy sauce
4 t olive oil
4 salmon filets, about 5 oz each
1 T fresh chopped dill or 1 t dried dill weed
salt & freshly ground pepper to taste
2/3 bunch fresh baby spinach
4 slices Saint Louis Bread sourdough from large loaf, crusts trimmed
Directions:
Combine mustard & sugar in bowl. Stir in 1 1/2 T water. Add soy sauce and 1 t 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 & 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.
Nutrition Facts:
Source:
Sue Stees, Saint Louis Bread Co