Best Salmon Dijonnaise Recipes

Dijonnaise Dynamite Salmon image

Provided by TARGETreg Recipes

Categories < 30 Mins

Time 17m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

1 (1 lb) bag salmon fillet, Alaskan Sockeye, thawed
salt and pepper
2 tablespoons mayonnaise
1 tablespoon maple syrup
1/2 cup Special K® Cinnamon Pecan, crushed

Steps:

Preheat the oven to 425 Degrees F. Line a rimmed baking sheet with foil.
Place the salmon on the baking sheet and sprinkle with salt and pepper. In a small bowl, stir together the mayonnaise and maple syrup, then spread on the tops of the fillets. Press the cereal on top of the mayonnaise.
Bake until the crust is golden brown and the fish just opaque throughout, about 12 minutes.

Nutrition Facts : Calories 186.1, Fat 7.5, SaturatedFat 1.3, Cholesterol 54.2, Sodium 138.1, Carbohydrate 5.1, Sugar 3.5, Protein 23.4

Salmon Dijonnaise image

Provided by lazyme

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb salmon fillet
flour
3 tablespoons butter
1/3 cup dry vermouth or 1/3 cup white wine
1 tablespoon Dijon mustard
2 teaspoons capers
1/2 teaspoon garlic salt
1/4 cup heavy cream

Steps:

Nutrition Facts : Calories 292.5, Fat 19.3, SaturatedFat 9.8, Cholesterol 95.6, Sodium 252.8, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 24

SALMON DIJONNAISE image

Categories Fish

Yield 4 Fillets

Number Of Ingredients 18

Combine in Large Saute Pan; Bring to Boil; Simmer:
1 1/2 cups dry white wine
1/4 cup bottled clam juice
1/2 cup shallots, thinly sliced
2 sprigs fresh tarragon
1 garlic clove, smashed
1 bay leaf
1/2 t. black peppercorns
1/4 t. kosher salt
Add; Poach 10 Minutes:
4 4-oz. skinned salmon fillets
Add; Boil 3 Minutes:
1/2 cup heavy cream
Whisk in One Piece at a Time:
4 T. cold unsalted butter thinly sliced
Stir in; Serve over Salmon:
1 T. chopped fresh tarragon
1 T. country-style Dijon mustard

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.