Creamy Crunch Mustard, Garlic Chip, and Walnut Salad Topper
- 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 sautÃ© 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.