Combine mustard and mayo and spread over salmon before cooking.
Combining mayonnaise and Dijon mustard, then spreading the mixture over fish fillets prior to baking, is a simple recipe mom often made for us, way back in the prehistoric sixties. It remains a super-fast recipe I often turn to when I’ve little time to fuss.
The mayonnaise she used was better than the one I used — my dad’s specialty was his homemade blender mayonnaise — but the Maille course Dijon, with its lovely texture and white wine flavor, was superior to her generic Dijon-styled mustard. (According to the Mustard Museum website, this particular mustard won the 2012 best grainy mustard award at the World Wide Mustard Competition.)
The simple green salad I served with the salmon really needs no recipe. Simply whisk together 1-2 tablespoons walnut oil with a teaspoon of white wine vinegar. A smidgen of chopped shallots, or honey is a nice addition. Toss with 4 cups of loosely packed greens (I used arugula) and season to taste with kosher salt and freshly ground pepper.
When a salad is this simple, I use the best oil and vinegar I can afford. The walnut oil was purchased in Kerrytown’s Fustini’s and the vinegar is an excellent imported French vinegar I had on hand.
Here’s another almost instant recipe for baked fish requiring little more than opening a can of tomatoes!
