Salmon Dijon; bizarre blog behavior

This is my favorite way of preparing salmon in the winter.

Mon mari would just prefer to wait until summer when he can cook it on the barbecue.

It’s winter (barely) so I won the debate.

Unlike some people, we don’t eat the skin. In the past I used an oiled baking sheet, making the skin nicely crisp as a treat for the dogs. Salmon skin was a dearly loved weekend snack. Now that Guapa is an old girl it’s too rich for her sensitive stomach so I started using parchment paper.

For some reason known only to fish, salmon skin really likes to stick to baking sheets – even non-stick sheets.

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Salmon Dijon

We use fillets but salmon steaks will work. Add another 5 – 10 minutes for steaks. The mustard and cheese topping gets golden brown and the sharp flavor works well with the sweet salmon. 

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Fish
  • Method: Roasting

Ingredients

Scale
  • 2 salmon fillets, 6oz (180gr) each
  • 3 tbs mayonnaise
  • 1 1/2 tbs Dijon-style mustard
  • 2 tbs Parmesan
  • Olive oil for coating pan 

Instructions

  • Put salmon on lightly oiled baking sheet.
  • Mix mayonnaise, mustard, and Parmesan.  
  • Divide mixture evenly and spread over salmon.
  • Bake at 400 F for 15 – 17 minutes, until top is light brown and fish flakes easily.
  • Serve.

Notes

For easy clean up cover pan with foil first. This is especially nice if you are using fillets with the skin on. You can carefully lift the salmon off the skin to serve, leaving the skin on the foil. 

Keywords: baked salmon, dijon,

Salmon Dijon

My site host made some major changes this week. It was, of course, to be an easy upgrade with no problems.

That, of course, is not the way it worked.

The most obvious was a bizarre, non-functioning Captcha page that totally blocked access.

We fixed that.

Less obvious was all the the index pages stopped displaying.

I think I fixed that…. mostly.

Here’s the bizarre part of that problem: The photos on the main index page wouldn’t display, although the links were there. I uploaded new photos. Now the old photos display…. Not the new ones but the old ones.

I have no idea how or why. I have looked. And looked.

I have 2 choices: I can continue to work to get to the root of the problem or I can accept that the old photos are there, working properly, and forget about it.

Logically, I should choose the 2nd option.

I will leave you with more spring flowers while I ponder that…..

My Japanese quince are blooming 2 months later than usual. I can enjoy them against a blue, spring sky rather than January gray rain.

Plum blossoms.

If anything else looks or acts weird, please let me know.

8 thoughts on “Salmon Dijon; bizarre blog behavior”

  1. It was 17 and snowing here again this morning. I admit to seeing snow at the end of May in Michigan though so…

    Hubs doesn’t like salmon though I love it so I usually have it when we go out to eat. I do rarely make it here though and we don’t eat the skin at all either. But! What I do is bake it on foil and when it’s done, I take a very thin, flat pancake flipper, mine is stainless, and just catch the edge of the salmon between the fish and the skin. Because the skin sticks to the foil, I can slide the flipper between and lift a beautiful piece of fish off the foil while leaving the entire skin stuck behind. Works great!

    In all this weather we’ve had, we did ribs on the smoker last Sunday. I couldn’t stand it anymore and needed a piece of spring. Put them on, closed the lid, didn’t touch the lid for 6 hours. Best we’ve had. I don’t know why. But they were awesome and needed 😉

    • I remember snow in May in Wisconsin, too. Here the locals say not to plant the veggies until after the ‘3 ice saints’ (whoever they are) which is the middle of May. We rarely have snow in winter but we can get the odd cold night.
      It’s time to get the smoker and grills out. The hubs has already been mowing – and I’m getting tired of cooking lol

  2. The Japanese quince looks like something I know in Australia as japonica…yours looks brilliant !

    • I have 6 bushes. 1 of them actually produced 1 quince a few years ago. I like the flowers…. don’t care about the fruit.

  3. Kate, I wanted to mention that it’s a shame your quince bushes don’t produce. Quince makes marvelous jam but the fruit has to be absolutely ripe.

    Hubs never put the smoker or grill away this winter. We bought covers instead this year. There just isn’t enough room for everything. There never is.

    • Quince jam is very popular here – esp. in Spain but I’ve never made it. Our neighbor in Andorra had a big tree! I don’t see it to buy, either. Not that I look lol
      We hava a big barn…. which is slowly filling up with stuff lol

  4. We’ve added a shed as well and there’s still not enough room!

    Quince is so easy to make jam with though a bit time consuming. But there’s so much pectin in the fruit that water, fruit and sugar are all you need. And it was fantastic. Unfortunately, I have no bushes so when someone in the township posted on the township FB page that they had a bush that was covered and wanted to know if someone wanted it, I jumped on it.

  5. I had one quince on my bush at the last house – I think I added it to the pear jam I made. That was when we had an orchard and I was ambitious.

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