Baked Dijon Salmon

La Dolce Vita and Italyville are hosting The Feast of the Seven Fishes. Maryann explains, The feast of the seven fishes is a tradition that Italians follow every Christmas Eve. "La Vigilia" or "the vigil" is kept with the custom of dining on 7 fish dishes as we await the birth of the savior at midnight. The running roundup can be found here.


Honestly, the food at every Italian event I have been to has blown me away. These photos are of some of the dessert table at a recent event hosted by members of the Italian community in Toronto that Giz and I attended. It certainly would rival any dessert spread at a Bar/Bat Mitzvah or Jewish wedding.

My submission for this event is Baked Dijon Salmon. This recipe comes from Epicurious. It features honey and dijon mustard. I'm a strong supporter of honey. R's grandmother and her immediate family were beekeepers. I don't know whether it's good genes or the honey, but his grandmother lived to be 103. She was outlived by her brother, who lived to 106. Her younger siblings are still alive in their 90s. Note to self, eat more honey.

Baked Dijon Salmon


1/4 cup butter, melted (excluded)
3 tbsp Dijon mustard
1 1/2 tbsp honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 tsp chopped fresh parsley
4 (4 ounce) salmon filets
salt and pepper to taste (excluded salt)
1 lemon, for garnish

Preparation
1. Preheat oven to 400 degrees F (200 degrees C).

2.In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.


3.Brush each salmon fillet lightly with honey mustard mixture.

4. Sprinkle (I would describe mine as more coated than sprinkled) the tops of the fillets with the bread crumb mixture.


4.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.


Verdict: Quite good. The dijon flavour was certainly noticeable. I would make this again, perhaps with a milder dijon.