- The Washington Times - Tuesday, September 19, 2006

Dijon mustard is a kitchen-shelf treasure, a time saver as well as a flavor booster.

It’s strong and rounded enough to play a major role in building the special taste of a dish, cutting out the cook’s need to recruit a team of other seasonings.

A feature in the September issue of Real Simple magazine suggests ways of rescuing forlorn leftovers from the battery of seasonings you may have assembled for the grills and barbecues of summer.

The following simple and tasty recipe is an example of how to happily clean out at least one of your jars, the Dijon mustard.”Just a tablespoon or so of this potent condiment — either regular or whole-grain — lends a tangy warmth to almost any food,” the editor says.

Salmon with Dijon dill sauce

4 6-ounce salmon fillets, skin removed

½ teaspoon kosher salt

1 tablespoon olive oil

3 tablespoons unsalted butter, cold

1 small shallot, finely chopped

½ cup white wine

1 tablespoon Dijon mustard

2 tablespoons roughly chopped fresh dill, plus more for garnishing

1/8 teaspoon black pepper

1 cucumber, thinly sliced (optional)

Set broiler on high.

Place the salmon on a foil-lined broiler pan and season with 1/4 teaspoon of the salt.

Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.

Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of the butter until it melts. Add the shallot and cook until softened, about 1 minute.

Add the wine and cook until reduced by half, about 3 minutes.

Reduce heat to low and whisk in the mustard, dill, pepper and the remaining salt. Remove from heat.

Cut the remaining butter into pieces, add to the sauce, and whisk until incorporated.

Place the salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill.

Serve with the cucumber (if desired). Makes 4 servings.

ASSOCIATED PRESS

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