Recipe: Glazed Salmon Medallions with English Mustard Sauce

GLAZED SALMON MEDALLIONS WITH ENGLISH MUSTARD SAUCE

FOR THE ENGLISH MUSTARD SAUCE:
1 tbsp. dry mustard
1/2 cup mayonnaise
2 tsp. bottled steak sauce
2 tsp. Worcestershire sauce
3 to 4 tbsp. cream
FOR THE SALMON:
1 lb skinless salmon fillets
1 (10 oz) pkg. frozen chopped spinach
1 tbsp. butter or margarine
1 pinch ground nutmeg
salt and freshly ground black pepper (to taste)
4 Bays English muffins
8 slice tomato

TO PREPARE THE ENGLISH MUSTARD SAUCE:
Combine dry mustard, mayonnaise, steak sauce, and Worcestershire; gradually mix in cream to desired consistency; set aside. (Makes about 3/4 cup of sauce.)

TO PREPARE THE SALMON:
Broil salmon until barely cooked in center, 5 to 7 minutes.

Cook spinach according to package directions; drain well. Combine cooked spinach with butter, nutmeg, salt, and pepper.

Split and lightly toast the Bays English Muffin halves.

Brush each English Muffin half with English Mustard Sauce. Top each half with spinach, a tomato slice, and a portion of salmon. Top generously with sauce.

Broil 2 minutes until glazed.

Servings: 4
First Place Winner - Gail Gettleson of Bloomfield Hills, Michigan
Source: 1992 Bays English Muffins "Entree To Thailand" Recipe Contest