Tuesday, September 18, 2007

Recipe: Salmon Dijonaise

You may have read in one of my previous posts that Shane's boss recently went to Alaska and brought us back some wonderful salmon that he caught while there. Here is a very good and very simple salmon recipe we used last night. It comes from the book "Restaurant Secrets of Kansas City" and was submitted by Ivy's in Gladstone, MO.

I served the salmon with bacon-tomato rice pilaf and an herbed zucchini stir-fry. I thought the salmon was better without the Dijonaise sauce, but Shane preferred it with the sauce. You decide which you like best.

Salmon Dijonaise

3/4 cup mayonnaise
1/4 cup Dijon-style mustard
1 Tablespoon white wine (I used 2-3 Tablespoons)
1 teaspoon fresh lemon juice
1/2 teaspoon chopped fresh dill (or more) (can use dried dill weed)
Salmon fillets, 4 ounces each, on for each person being served
Melted butter
Cavender's Greek Seasoning (available in most grocery stores)

Make Dijonaise sauce by combining mayonnaise, Dijon-style mustard, white wine and lemon juice until smooth.

Remove any bones and skin from salmon.

Brush salmon fillets with melted butter on both sides and sprinkle with Cavender's Greek Seasoning to taste. Grill or broil salmon just until it is no longer bright pink inside. Brush with butter on each turn.

Serve immediately with Dijonaise Sauce.

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