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Baked Dijon Salmon

Reviewed: Oct. 28, 2013
I loved this recipe: anyone who calls is bland/tasteless is either used to overseasoned or overspiced food. This had a nice tang with a fair amount of sweet (I did not use salt or pepper). The only issue with this recipe is, when used with 4 (4 ounce) fillets, the sauce and crumbs are way too much. I would cut the mustard mix down by about 1/4 and the breadcrumb mix down by 1/2 (keep the proportions the same, the volume just needs to drop). Other than that, this dish was awesome and easy to make. Everyone loved it. (Served with steamed broccoli and sugar snap peas.)
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