Salmon is a workhorse in the kitchen. It cooks quickly, and it's more forgiving than more delicate varieties of fish. Plus, it's majorly flexible. Salmon has a distinctive high-low quality that allows ...

For this 25-minute recipe, 2011 Best New Chef Jamie Bissonnette glazes salmon steaks with an umami-packed soy-honey-mustard sauce, made with Dijon and whole-grain mustard. Chef Bobby Flay makes ...

Dijon mustard, and lemon juice. This will allow the chopped pistachio nuts to adhere to the top of the salmon filets when ...

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting with sharpness and samphire is a lovely, salty, green plant that grows ...

These honey-mustard salmon bites are a perfect balance of sweet ... Serve it for brunch, lunch or even dinner with a simple side salad. Without a crust, this quiche comes together quickly and ...

For a gathering, serving a side of salmon instead of your typical weeknight fillets makes for a stunning main presentation. Slathered with a pungent mix of horseradish, Dijon mustard, and mayo and ...

It's also excellent in marinades and glazes for salmon, chicken, and more proteins — the mustard brings a welcome tang, and the honey helps to create a caramelized crust without overcooking your dish.