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
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.
Sue Stees, Saint Louis Bread Co
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