What to do with two servings of left-over poached salmon and a little goat cheese? While the salmon gently heated in the poaching liquid, I preheated the broiler and then stirred together ½ Tbsp. Dijon mustard, ½ Tbsp. light mayonnaise, ½ Tbsp. dry bread crumbs, and approximately 1 ½ Tbsp. crumbled goat cheese. When the salmon was warm, I placed it on a broiler pan, skin-side down, and topped it with the mustard mixture. Two minutes under the broiler, and it was ready to serve. Delicious!

Reviewed On: Dec. 15, 2008