When you hear the reference “Dijonnaise,” in cooking,  it simply refers to a blend of Dijon mustard, usually mixed with mayonnaise. But it can also be a blend with other ingredients.  The recipe that follows, Salmon Fillets Dijonnaise,  I’ve had for a while. I think it came out of a newspaper section generations ago when I first became interested in continental cuisine. The interesting thing is that it doesn’t use Dijon-style mustard, but powdered mustard. And it’s still called  “Dijonnaise-style.” A bit of semantics there.

I’m sure the recipe can be done with any type of fish fillets but, honestly, I prefer it with salmon, either fillets or steaks. It doesn’t mask the natural salmon flavor. It enhances it and makes it come alive.

So, here it is, kiddies.  This time around I served the recipe with Israeli couscous (also known as pearl couscous).  You can serve this beauty with greens, veggies, potatoes, whatever. It won’t disappoint. Add a good, chilled white wine or rosé, or ale, and you’re set for a delicious meal.



4 salmon fillets, 4-6 ounces each, or one large salmon fillet (about 1½ to 2 pounds)
1 tablespoon + 1 teaspoon all-purpose flour
¼ teaspoon powdered mustard
¼ teaspoon crushed fennel seeds
2 tablespoons milk
3 tablespoons olive oil


1. Rinse fillets under cold running water and pat dry with paper towels.
2. In a shallow dish, combine flour, mustard, and fennel seeds.
3. Brush fillets evenly with milk, then dip in flour mixture to coat.
4. In a large skillet, heat olive oil over medium heat, and cook fillets (sprinkled with remaining flour mixture) until golden-brown on both sides or until fish flake evenly when tested with a fork (abut 5-7 minutes). Transfer to a platter and serve.
Yield: 4 servings.