Salmon With Dijon Vinaigrette Recipes

DIJON BALSAMIC SALMON CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the salmon, mayonnaise, lemon zest, egg, roasted red peppers, 3 tablespoons of the breadcrumbs, 1 tablespoon of the French Style Dijon Balsamic Vinaigrette, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 10 minutes.
• Put the remaining breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 minutes.
• Toss the greens with the remaining vinaigrette in a medium bowl. Season with salt and pepper.
• Divide the salmon cakes among 4 plates (2 per plate). Add a mound of salad to each plate and a lemon wedge.

SALMON WITH DIJON VINAIGRETTE

Steps:

• In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

SALMON WITH MAPLE-DIJON GLAZE

Steps:

• Preheat the oven to 425 degrees F.
• Spray a parchment-lined casserole dish with nonstick spray and lay the salmon in it skin-side down.
• In a small bowl, whisk together the mustard, maple syrup, olive oil, thyme and cumin. Pour the mixture over the salmon, spreading to coat it evenly.
• Bake until just cooked through, 12 to 15 minutes. Transfer the salmon to a serving platter.

BAKED DIJON SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
• Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• 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.

SEARED SALMON WITH MUSTARD VINAIGRETTE

Steps:

• Pat salmon dry, season very generously with Kosher salt and black pepper.
• In a small bowl whisk together vinegar, mustard, horseradish, herbs of choice, 4 tablespoons oil, and salt and pepper (if using) to taste until emulsified.
• In a large, non-stick skillet heat 2 tablespoons olive oil over medium high heat until hot.
• Sear salmon, skin side down, about 6 minutes.
• Reduce heat to medium. Turn salmon over and cook 4 minutes more, adjusting cooking time for thicker fillets.
• Spoon vinaigrette over the salmon or serve as a side condiment.

SALMON AND ARUGULA SALAD WITH DIJON VINAIGRETTE

Steps:

• Heat non stick skillet on medium/high heat.
• For dressing: In a large bowl combine dijon, horseradish, vinegar, salt, and pepper, and garlic. Whisk well. While wisking drizzle in 2 tablespoons olive oil.
• Drizzle a very small amount of oil (optional) onto fish filet. Sprinkle liberally with seasoning of choice.
• Cook salmon in skillet just until done turning once. If using thin fillets this should take very short amount of time, i.e. 2-5 minutes.
• Place arugula in bowl that dressing was made. Toss well to combine.
• Place dressed salad into two serving bowls. Top with carrot ribbons and hot cooked salmon.