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Baked Dijon Salmon
January 23, 2003

It was great... the first time I made this I didn't have peacans so I used Almonds and that was very good, but I figured the second time I'd follow the directions completely so I made it with the Peacans and it was outstanding. I would say that this recipe is for people who like nuts and nice crunchyness to complement otherwise a delicate meal. This recipe also allows for room to play with the amount of spicyness by using more, less, or different strengths/types of mustard. I'm giving it an A.

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