Video: Baked Salmon Dijon -

Video: Baked Salmon Dijon

This recipe is simple enough for busy weeknights, elegant enough for parties.

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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 bread 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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Jun. 21, 2013 1:47 pm
I make this often and as I can't eat gluten I make my own bread and bread crumbs. If you use less butter and add a little grated Parmesan cheese to the bread crumbs, it is even better.
Mar. 29, 2013 5:55 pm
Just 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!
Mar. 29, 2013 9:58 am
littleriverbaker, 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.
Mar. 29, 2013 7:24 am
Add left-overs to salad? Who would have leftovers. Great taste. Thank you for it.
Mar. 28, 2013 8:16 am
Plamuk, how much does this make? Also, what is a "non-reactive" saucepan? Thanks for the recipe!
Mar. 28, 2013 7:13 am
You can make your own Dijon style mustard or purchase it from any good supermarket. I prepare most of my own food, because of my occupation, and have included a recipe for Dijon style mustard. Yes, it takes a couple of weeks to mature but once made and tried you do not have to buy. Just keep on making all of your own stuff and the food tastes so much better than any processed purchased from a store. No additives, no preservatives and no chemicals. Enjoy your food.
mushroom lady 
Mar. 22, 2013 8:45 am
Dijon mustard comes already prepared. Widely available.
Mar. 15, 2013 6:25 am
What is the recipe to make Dijon Mustard?
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