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Topic: Easy Peasy Dijon Salmon  (Read 1204 times)
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Skillz. I has dem.

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« on: January 10, 2008 12:13:37 PM »

My husband hates salmon, except when I make this recipe.  It's easy easy easy, and sooo tasty.  People will think you're a chef!  (oh yeah, and I'll upload photos tonight after I surprise him with it again!)

What you will need:
salmon fillets:  one per person (or more if you're that hungry).  I tend to like fillets over salmon steaks, though I'm sure the taste would be simliar with steaks.

dijon mustard: I like a really vinegary mustard.  I love Boar's Head deli style, but you could use grey pupon or whatever you want.

bread crumbs:  use italian style, or use regular and add your own herbs.

Butter:  everything's better with butter.

How to:
Preheat oven to 350 degrees.  Line a baking pan with aluminum foil (for easy cleanup) and place salmon in the pan.  If your salmon still has the skin on, put it skin side down.  The skin will come off easy after cooking, so don't worry about removing it beforehand.  Spread a generous amount of mustard on top of each fillet.  You want the fish to be covered, but you don't want mustard glopping off.  I usually use about one tablespoon, though I never measure.  Sprinkle breadcrumbs over fillets.  If you use italian breadcrumbs, you can just sprinkle out of the can.  Cover the fillets thoroughly.  Slice butter into thin squares, and place 2 thin squares on top of each fillet (use more if you have big fillets, less if they're small... not really rocket science).  Bake for 20 minutes or until done.

I like to serve it with wild rice and baked asparagus (drizzle oil over asparagus, sprinkle with salt and pepper, and bake for 15 mins or so).

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Strange Grounds
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Strange Grounds Coffee, 1417 S Broadway, Denver CO

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« Reply #1 on: January 10, 2008 12:33:17 PM »

mmmmm this sounds so good....i've been craving salmon and this just pushed me over the top. (IMs DH to tell him to pick it up on his way home, yay technology)

Strange Grounds Coffee
1417 South Broadway
Denver, CO 80210
« Reply #2 on: January 10, 2008 07:59:06 PM »

oh yummy! the nice Schwan's man dropped off a whole big box of salmon tonight, so I'm going to try this recipe over the weekend! thank you Smiley
Crafty Shay
« Reply #3 on: September 03, 2009 10:26:26 AM »

i made this last night for dinner. it was definately a different flavor. glad i tried it out!
« Reply #4 on: September 03, 2009 11:57:28 AM »

Yummy, yummy, yummy! I'll be honest cooking fish scares me, but I love to eat it! Even I can handle this. Thanks for sharing!
Diane B.
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GlassAttic --polymer clay "encyclopedia"

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« Reply #5 on: September 07, 2009 05:27:03 PM »

I make various kinds of oven-baked fish fillets in pretty much the same way but using (light) mayo and crushed Saltines (some people use Ritz crackers, I hear).  I don't add plain butter on top (mixed with crumbs instead or sometimes give a light spray with cooking oil).  
I'm not crazy about mustard, though I've tried oh-so-hard to be, but I bet I could mix some French mustard into my mayo, and maybe even add a little honey for something I really would like.  Thanks for the idea!

Diane B.
« Last Edit: September 08, 2009 06:43:37 PM by Diane B. » THIS ROCKS   Logged

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