Cook With Our Mustards

Creamy Crunch Mustard, Garlic Chip, and Walnut Salad Topper

Mustard Garlic Walnut Salad Topping being cooked


  • 1 clove (12-15 g) garlic, thinly sliced
  • 2 tbsp (25 ml) extra virgin olive oil, or your favourite oil
  • 3 oz (75 g) walnut halves
  • 1 1/2 tbsp (20 ml) Queen Mary Creamy Crunch Mustard
  • salt and freshly ground pepper to taste


In a small sauté pan, heat oil on medium heat. Add thinly sliced garlic and brown for about 1 minute or until it's golden in colour. Remove garlic from oil and set aside.

In the same pan, add walnut halves and cook for 1 minute, until the walnut changes, becoming fragrant. Stir constantly for the 1 minute to avoid burning.

Add Creamy Crunch Mustard and cook until the mustard evenly coats the walnut halves, about 1 minute. Remove from heat and mix in the garlic. Season with salt and pepper. Allow to cool slightly.

Use to garnish salad and cooked leafy greens.

Keeps for up to 2 weeks if refrigerated.
Bring back to room temperature before using.

Makes 1/2 cup

Classic Dijon Enrobed Salmon with Herb Crust


  • Four 4 oz salmon filets, with skin
  • 2 tbsp (25 mL) Queen Mary Classic Dijon Mustard
  • Zest of 1/2 lemon
  • 1 1/2 tbsp (20 mL) finely chopped dill
  • 1 1/2 tbsp (20 mL) finely chopped parsley
  • 1 1/2 tbsp (20 mL) finely chopped tarragon
  • 1 tsp (5 mL)coarsely ground black peppercorn
  • 1 tsps (5 ml) sea salt


In a bowl, blend together herbs, lemon zest and seasonings.

Preheat your oven* to 400 degrees. Place the salmon skin down on a piece of tin foil (on top of a cookie sheet or shallow baking dish). Give the top layer a thin coating of dijon mustard evenly all over. Sprinkle the herbs over top. Bake for 10-12 minutes depending on the thickness of each piece of salmon. Allow to rest for 5 minutes. Serve.

For a buffet luncheon, keep the salmon whole.

Serves 4 as lunch.