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Baked Salmon Fillets Dijon

Reviewed: Feb. 1, 2013
I love this! My picky eater boyfriend loves it too, and he doesn't even like mustard. I LOVE mustard so this was exciting for me. I found that the cooking times in the recipe were exactly right. I subbed out the butter with light-flavor olive oil to try and be more healthy, it worked just fine. The first time I cooked it I followed the instructions and found the breadcrumbs to be pretty dry and undercooked. The second time I tried mixing in the breadcrumbs with the olive oil before spreading them on the fish. I mixed them together, put the mustard on the salmon, returned to the olive oil and they had soaked up some of the oil which is what I was going for. I gave it a few more stirs and then poured it on the fish and spread it out. It worked perfectly! The breadcrumbs were a smoother consistency but still added some crunch. They also browned better. I cooked on 400 until the last 2 minutes and then flipped the oven onto broil to brown the top. Make sure you watch it! But it came out so well :-)
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