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Baked Salmon Dijon
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In this video, you’ll learn a simple preparation technique for salmon fillets that is so easy and so delicious. Topping the fillets with butter and br... See moreead crumbs adds a crunchy crust, but you can easily omit it and still have a tasty entrée. Get the recipe for ChristyJ’s Baked Salmon Fillets Dijon. And for other healthy and tasty ideas, see more MyPlate videos >>
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Tom
Mar 29, 2013 5:55 PMJust made this dish. Wow!!!! We loved it. Added finely chopped garlic to my melted butter that I drizzled on Panko Breaded Dijon coated SteelHead Salmon Filets.Teamed it up with some roasted mini potatoes with garlic cloves seasoned with rosemary.Great flavors! Can't wait to make it for company. Thanks for a wonderful recipe!
plamuk aka travellingchef
Mar 29, 2013 9:58 AMlittleriverbaker, good to hear from you. The one recipe I posted will make between 1-1 1/2 cups. In the States, your measurements are slightly different from UK and Canada. Our "cup" is 250 ml not 200 ml as yours is. I do have a couple of other recipes which use mustard seeds and\or mustard powder. A "non-reactive" pan is one that does not react with acids, such as tomatoes, lemon wine, etc. Bonne chance avec la recette and your development as a cook. It has taken me nearly 60 years to realise I know nothing about cooking, yes I am a chef, as we must always continue to learn. Thank you for your question.
littleriverbaker
Mar 29, 2013 7:24 AMAdd left-overs to salad? Who would have leftovers. Great taste. Thank you for it.