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Weekday dinner inspiration: Baked Salmon Dijon and more

Mon | Double slide

Have you seen the new slider rolls from Pepperidge Farm? Get yourself a pack or two and make miniburgers tonight. If you want homemade faux White Castle sliders, roll the burger mix thin between two sheets of wax paper and cut out small squares with a pizza cutter. Saute and pile with chopped onions and cheese — or whatever toppings your heart desires. Shoestring fries and Florida corn on the cob on the side.

Tues | Going meatless

Go easy on yourself tonight with Baked Ravioli Casserole. Prepare a couple of bags of cheese ravioli, drain and arrange in a baking dish. Cover with sauce of your choice (herb, pesto, red or Alfredo) and sprinkle with mozzarella cheese and Parmesan. Bake at 350 degrees until heated through and cheese melts. Serve with a green salad and bread.

Wed | Rotisserie Chicken

Carve the bird and serve with Goat Cheese, Grape and Walnut Salad. Use either baby spinach or mixed baby greens and add knobs of soft goat cheese, halved red grapes and toasted walnuts. Dress with a honey-mustard or raspberry vinaigrette.

Thurs | Melted delight

Simple Shrimp Quesadillas start with lime-soaked shrimp sauteed in a olive oil. Layer the shrimp on flour tortillas with chopped scallion, fresh cilantro, japaleno slices (always optional) and a handful of Monterey Jack cheese. Top with another tortilla and bake or heat in a large skillet. (Flip halfway through.) Serve with sour cream and avocado slices.

Fri | Power to the people

Some 1,100 home cooks can't be wrong. That's how many folks have left reviews for Baked Dijon Salmon (recipe below) on Sure, a few give low marks but the total ranking is 4 ½ stars out of five. That's good enough for me. Serve with veggie of your choice and couscous.

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Baked Salmon Dijon

¼ cup butter, melted

3 tablespoons Dijon mustard

1 ½ tablespoons honey

¼ cup dry bread crumbs

¼ cup finely chopped pecans

4 teaspoons chopped fresh parsley

4 (4-ounce) salmon fillets

Salt and pepper to taste

1 lemon, for garnish

Preheat oven to 400 degrees.

In a small bowl, stir together butter, mustard and honey. Set aside. In another bowl, mix together bread crumbs, pecans and parsley.

Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.

Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper and garnish with a wedge of lemon.

Serves 4.


Weekday dinner inspiration: Baked Salmon Dijon and more 05/26/09 [Last modified: Tuesday, May 26, 2009 4:30am]
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