Tuesday, September 26, 2006

Baked Salmon with Dijon-Cream Sauce

Tonight we had baked salmon, and the sauce from Friday's Pork Tenderloin was so good I decided to try it on fish. I baked the fish in the oven at 350 for 20 minutes, then put the sauce on it and put it back in the oven for 5 more minutes. We also had crossant rolls, steamed green beans, and fruit salad with Cool Whip.

The verdict
This dish doesn't replace the pork as my favorite, but it was still very good. I usually do a honey-mustard sauce for salmon, but this was different as it has no honey so it's less sweet. I think I'll keep both recipes in the rotation because they're so different from each other. I give this meal 3 and a half stars for taste and 4 stars for health.

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