Salmon Dijonnaise Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
• Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Steps:

• Dust salmon lightly with flour.
• In large skillet, melt butter over medium high heat.
• Add salmon (skin side up for fillets).
• Cook 3 minutes.
• Mix together wine, mustard, capers and garlic salt.
• Turn salmon; cook 2 minutes.
• Add wine mixture.
• Cook 2 minutes until fish flakes easily with a fork.
• Remove salmon, add heavy cream into skillet.
• Boil briefly to thicken.
• Serve over salmon.

Steps:

• Preheat oven to 350°. Combine first 8 ingredients in a large saute pan; bring to a boil. Reduce heat, and simmer 5 minutes. Add salmon to wine mixture, cover, and place in oven; poach 10 min. Remove salmon from pan; keep warm while you prepare sauce. Boil poaching liquid 5 minutes, or until reduced by half. Add cream and boil 3 minutes, or until thick bubbles appear. Reduce heat to low. Whisk in cold butter, one piece at a time. As each melts, add another, stirring constantly. Strain the sauce. Stir in tarragon and mustard, and serve over salmon.

Steps:

• Place the salmon skin side down on a greased broiler pan. Broil 4 in. from the heat for 10-16 minutes or until fish flakes easily with a fork. , Meanwhile, combine the remaining ingredients in a small bowl. Serve with the salmon.