Monday, November 16, 2009

Dijon - Potato crusted Salmon

This is a com-pilation of several recipes we found on the internet. We prepared the fish in the oven rather than the Weber because we didn't want the smoky flavor to over power the potatoes. Season the salmon with salt and pepper and lightly apply a coating of a good Dijon mustard to the side of the filet without the skin. Grate one potato ( covers 2 1/2 lb salmon filets) , pat gently onto the mustard coating and brush with melted butter. Place the fish skin side down in a 450 degree oven for 10 min and finish under the broiler until the potatoes have a golden color. We served the fish with steamed asparagus but a green salad would be wonderful as well.



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