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Baked Dijon Salmon
August 15, 2002

After reading all the rave reviews on this dish I decided to make it for my husband's birthday. Even though it looked amazing this is possibly the WORST recipe I have ever used for salmon. Don't bother wasting your ingredients. It is bland bland bland. I used an expensive salmon fillet which was more or less wasted and great pecans that could have been put to better use. Next time I will stick to my tried and tested recipe: a 1/4 cup white wine, some freshly squeezed lemon juice, salmon steaks or fillets, 1 tsp dried basil and 1 tsp dried oregano and freshly minced garlic, salt & pepper to taste. Cover and poach it for about 15 minutes top with a splash of extra virgin olive oil and it's the tastiest salmon you'll ever eat.

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