Which of these ideas tempts most? I'd appreciate suggestions:
-Dijon, maple/honey, fresh herbs (which?), cracked black pepper, splash of white wine around the salmon, entirely in oven.
-Seared first, then oven. I worry that searing might overwhelm Dijon's delicacy. Is that right?
-Just Dijon, omit maple/honey.
Any adjustments? I'm using high-quality Dijon and want it to stand out. Not planning on bread crumbs.
Serve with either French lentils, basil mashed potatoes, risotto, wilted greens (arugula?), caramelized Brussels sprouts. Preference?
Thanks for input.
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