Dijonnaise Sauce
This is really just a mustard sauce but it sounds classier in French. I was surprised the first time it was served to me in a restaurant near Peggy's Cove in Nova Scotia. Who ever heard of putting mustard on salmon.Well they do in Nova Scotia and it works perfectly well with salmon and can make salmon quite a bit less bleakish especially if you are being forced to eat it a lot on your mate's insistence for your health. There is a myth that it is against the law in Nova Scotia to serve salmon more than 6 times in a week to hired help. Some of the Atlantic Salmon caught in the rivers of Nova Scotia reach 60 pounds in weight. The world record is 79 Lbs from Norway.
It is the simplest sauce to make. Mix dijon mustard with mayonnaise. Voila. C'est finis. You can serve it cold with hot or cold salmon. Or you can mix it with a little bread crumbs and slather the salmon fillet before baking or broiling. It is particularly good with cold poached salmon.
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