blender or food processor, and pass the puree through a
Mix maple syrup and dijon mustard.
Place aluminium foil in a baking sheet, place salmons on top.
Rub sauce (do no use all) on salmon. Bake at 350 degrees.
After 5 minutes open oven and rub more sauce into salmon (this will make it juicy).
Bake for additional 5 minutes or until ready.
All done, enjoy.
Cook the pasta according to package directions.
Cut the salmon into thin strips.
Heat the cream and Dijon mustard in a small pan over a low heat but do not let it burn or boil. Stir frequently.
Add the salmon strips. Continue to heat until salmon is warmed through. Season with black pepper and salt.
Toss salmon sauce with cooked pasta and sprinkle with dill.
Enjoy!
Assemble ham and cheese onto the buns and set aside.
Combine poppy seed, margarine, onion, Worcestershire sauce, and Dijon mustard into small sauce pan.
Warm all ingredients on medium heat until margarine is melted.
Spread the mixture onto each bun.
Wrap each bun in aluminum foil.
Bake for 15 minutes at 350 degrees Fahrenheit.
Serve to grateful guests!
Alternatively, you may freeze the unbaked sandwiches in the foil wrap, and remove as desired.
If frozen, bake at 300 degrees Fahrenheit for 30 minutes.
Preheat oven to 350\u00b0; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
Combine bread crumbs, pecans, parsley and salt and pepper to taste. Set aside. Make Dijon sauce by combining butter, Dijon, honey, garlic, lemon juice and olive oil.
Press crumb mixture on top of salmon. Drizzle Dijon mixtures over salmon and bread mixture.
Bake salmon 15-20 minutes in preheated oven, or until it flakes easily with a fork. Drizzle glaze over salmon again half way through cooking.
Heat 1 tbsp of the olive oil in a medium pan on high.Cook the potatoes for 2-3 mins on each side, until golden. Drain on paper towels.
In a bowl, combine the potatoes, salmon, arugula, pickles, tomatoes, onions, egg and dill leaves.
In a small bowl, whisk together the remaining olive oil with the lemon juice, red wine vinegar, Dijon mustard and honey. Season to taste. Toss dressing with the salad. Serve with crusty bread.
n paper toweling, then crumble and set aside.
Dredge the
Boil or steam the potatoes and beans, separately, until just tender.
Whisk together mustard and honey. Add 2 tbsp dill. Toss with diced cucumber and salmon. Season.
Slightly overlap chicory leaves to make 8 \"boats.\" Fill with salmon and cucumber mixture. Garnish with remaining dill. Serve with sliced radishes.
nto the skillet with asparagus, and let simmer until asparagus are
ourbon, pineapple juice, soy sauce, and Dijon mustard in a small saucepan. Bring
bout 8 minutes. Drain and rinse with cold water.
arlic, rosemary, thyme, wine, oil, Dijon mustard, and one tablespoon of whole-grain
reasts with seasoning salt. Cover and refrigerate for 30 minutes. Cook
ll Maple-Dijon Dressing ingredients with wire whisk.
Cut salmon crosswise
heet, filled it with water and placed a glass full of
Wash salmon fillets well.
Pat dry and place in a shallow bowl
edium baking dish.
Arrange salmon in the prepared baking dish
bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.