Reviewed: Nov. 27, 2012

This was okay...the fish overpowered the dijon so I had a dipping cup of dijon on the side. Definitely pre-sweat onions, oven time didn't cook them enough. Thought I added a lot of garlic but it just didn't come through. Don't know if I'll be trying this again.

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Reviewer:

vtkokal

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Nov. 15, 2012

Way too much dijon, it completely overpowered the taste of the fish and the seasonings.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 16, 2012

This was great! I followed other reviewers and made a few changes. I coated the salmon with a layer of dijon and then sprinkled on Italian seasoning. I then sauteed some mushrooms, yellow onions, and garlic. Topped the salmon with that mix and popped it in the oven for 10 minutes. Served over rice, it was amazing!

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Reviewer:

Meggie Poo

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Alstead, New Hampshire, USA

Reviewed: Mar. 27, 2012

It was tastey. My daughters thought it was good.

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Reviewer:

cookforkidcritics

Reviewed: Mar. 24, 2012

This was tasty and my husband made it gourmet by prettily arranging the toppings ;) We didn't measure out the mustard-just made sure to lightly coat-he brushed it on with a basting brush. Also, we used a smaller casserole dish and cooked for about 11 minutes (20 is WAY too long!)

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Reviewer:

erinjanice

Cooking Level: Intermediate

Reviewed: Mar. 17, 2012

Very, very good recipe and one we will repeat. Made it exactly as written except used leeks instead of red onions. We all enjoyed it, it just wasn't exceptional.

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Reviewer:

KateB

Reviewed: Nov. 27, 2011

This is my new go to salmon recipe. the first time i made it, i felt that the onions were undercooked. i remedied this the next time by prebaking the onions and garlic for 10 minutes before adding it to the top of the fish.

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Reviewer:

MOOFARK

Reviewed: Aug. 16, 2011

I didn't like this that well. The amount of mustard overpowered the delicate taste of the salmon. I think if maybe a quarter of the mustard were used, along with some white wine and honey, this would be a pretty good dish. As is, it's not very enjoyable. Thanks anyway.

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Reviewer:

MARFYC

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: Jun. 11, 2011

Truthfully Hubby & I were both very disappointed in this recipe.. we both LOVE garlic but just felt like it was very bland & missing something.. I would not make it again.. Each to their own, I guess....

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