Salmon, and tofu, are often in weeknight rotation in many of our homes. Always good to change it up, no one wants to be in a weeknight rut!
My sister Jan was the least fussy person I’ve ever met when it came to food. I never served her a meal she didn’t like, in fact, she raved about anything anyone ever served her. The only thing she couldn’t eat was mussels because of an allergy, but she loved those too! If one wanted an ego boost, all they had to do was cook for Jan. If you wanted to have her love you forever, give her some fried clams or oysters on the half shell!
Someone to look up to!
Sadly, we lost her unexpectedly two years ago, but she will always remain with me, my big sister idol. Quite a few years older than me, I always wanted to be just like her, and I still do. She modeled kindness and gratitude in a way that one seldom sees. She was thankful for every blessing, large and small, and took nothing for granted.
Cooking from the heart
Jan was a no-nonsense cook, with some tried-and-true recipes that pleased her family. Always cooking from scratch, like our mother, she went through many lean times, and with the help of her garden she fed everyone well with fresh and home-canned vegetables and fruits, and lots of love tossed in. She loved her garden, and nothing made her happier than looking at the shelves in her cellar pantry lined with all the fruits and vegetables of her summer’s labors. “It’s my bank account,” she would say; it made her feel secure to know she could feed her family all winter no matter what happened.
A little adventure
Although she didn’t usually deviate from her weeknight repertoire, she could be adventurous when prodded nicely, and was always willing to learn. She took a professional vegan cooking course with me on-line during the lockdown. Neither of us had any desire to be a professional vegan chef, but it was an extensive course that challenged our cooking, everything from the staples to fussy knife cuts. Jan had a blast with this, embraced the concepts and curriculum, even the tests, and it changed the way she cooked a great deal. It also killed a lot of time, and kept us busy trying to find the ingredients that were sometimes scarce during that terrible time.
A favorite dish
During the last years of her life, she spent part of the week living with us, and so we cooked together a lot and she got to cook for me as well. One of her favorite dishes to make was salmon (this was a fish we didn’t have much growing up so we still think of it as fancy) using just about any method. But this simple dish with Dijon and crumbs was handy because it was easy to make and took little time to put together. It remains a great week-night dish for those reasons.
A little change or two, nothing major
Of course, I’ve changed things around just a little bit, can’t help myself. I swapped out Jan’s butter with a fruity olive oil to keep this heart healthy, and because it seems a bit fussy, I upped the honey from 1 ½ tbs. to 2. While Jan finely minced her nuts, I left a little more texture. You can use any nut you like, but pecans seem to taste best. Of course, if you have a nut allergy, just leave them out and increase the breadcrumbs. If no nuts, I think I’d probably use panko here for better texture. I used finely minced fresh parsley because I don’t usually have the dried on hand. I also salted and peppered the fish directly, adding just a pinch to the dry mixture.
Vegetarian alternative
You can even swap out firm tofu for the salmon and you’ll have a delicious vegan dish. However you make it, it can be on the table in well less than a half hour on those busy week nights.
She’d love it!
Even with the changes, she would love it just the same and probably tell me it was the best she ever tasted.
Jan’s Baked Dijon Salmon
- ¼ cup fruity olive oil
- 3 tbsp. Dijon mustard
- 1 ½ tbsp. honey
- ¼ cup dry breadcrumbs
- ¼ cup finely chopped pecans or other nuts
- 1 ½ tsp. dried or 1 tbsp. fresh minced parsley
- 4 salmon filets
- Salt and pepper to taste
- Lemon wedges to garnish
Preheat oven to 400 degrees F. (200 C.)
In a small bowl, stir together the olive oil, mustard, and honey, and set aside. Measure the oil first so the honey and mustard will slip right out of the spoon. In a second bowl, mix the crumbs, pecans, parsley, and a pinch of salt.
Pat the filets dry, season with salt and pepper, and brush each with the mustard mixture, then sprinkle with the breadcrumb and nut mixture.Bake 12 to 15 minutes, or until it flakes easily. This will depend on the size of your filets, so keep an eye on it. Garnish with lemon slices.
Our last trip to Maine, lots of seafood to be had!
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What lovely memories with your sister! What a great recipe to share, seems like a versatile topping that could be used for other fish or possibly chicken.
Thank you Jan! I have a million memories, and trot them out when I miss her the most.
You can use this topping on just about everything, even oysters!
I love seeing old recipe cards! She looks very sweet. Great recipe!
Thank you Mimi! She was a sweet and gentle soul.
So sorry about your sister. And thank you for sharing her recipe with us!
Oh, you are very welcome, and thank you. Her loss was unexpected, and sometimes I still think I’ll see her walk through the door.
Beautiful presentation, story, and recipe! I love a well-used recipe for some reason. I will try this on my next salmon night–just had salmon last night and I changed it up a bit which was fun!
It’s hard to leave anything alone, isn’t it? Sometimes it’s because you don’t have all the ingredients, but other times it’s, well, just because!
Thank you, Dorothy, for the beautiful and moving post about your sister! I love her dish!
Joanna
Thanks Joanna! She was a beauty inside and out, and I love her with all my heart!
I know I’d like the salmon, but I think I’d like Jan even more. You were lucky to have her in your life and now in your heart.
Thanks Judy! Everyone loved her, she was the best and I doubt she ever had an enemy in her life. A model for all.
I love to read your post, D. They’re so full of wonderful memories as well as delicious recipes. I’m always looking for a new salmon recipe and this looks great.
Ah, thanks N.! So often my memories inspire what I cook, and I think of her and my mom all the time when I’m in the kitchen.
As we age, those memories become ever dearer to us. Lovely post, D.
Thank you! They are precious little nuggets.
I also treasure memories of a special sister. They are always in your heart. I think her Salmon recipe will be a hit with my ravenous diners as well. Thanks Dorothy:))
Oh, thank you for stopping by! She is always in my heart, and sometimes I forget that she is gone!
Enjoy her recipe!
Wonderful in every way. I hope my daughters learn to love each other like you ladies did!
We had a few scraps over the decades, but very few, and none of the meant anything. I was extremely lucky to have a sister like her.
This is a great tribute to a wonderful sister. We love salmon so I look forward to trying Jan’s dish.
I think you’ll like it! Enjoy,
Looks good and one to try.
Thank you! Great for a week night, or company too!
Wonderful memories, Dorothy. You look alike, too! Two sweethearts together.
As for the recipe – yum. It’s on the menu for tomorrow; salmon night… And yes, perhaps tofu night too! 🙂
Thank you Carolyn! I hope you enjoy it as much as we do!
This is such a beautiful tribute to your sister!
Baking fish fillet with a crusty topping is one of my favorite ways of preparing fish. This specific topping is definitely for me, as I love mustard in any form. 🙂
Thank you Ronit! She was the best.
Whenever I measure out mustard in any dish, I look forward to licking the spoon! Love it too!
This sounds wonderful!
Thank you! It’s pretty tasty!
I make salmon at least 2 times a week and this is indeed a terrific way to mix it up a bit…I’m going to surprise my wife with it next week! Oh Dorothy, tonight is Nantucket Bay Scallops and you know where I got the recipe – will share soon!
Oh lucky you!!!! My absolute favorite seafood dish, and now I’m drooling! They are so easy as well. Enjoy, enjoy!!!
I will be sharing soon…a slight tweak to your recipe based on issues I have getting a pan hot enough in this small New York apartment… same ingredients just combined later…
Whatever works!
Bon appetit!
Thanks for this delicious idea!
You are most kindly welcome!
Saved this recipe! Jan sounds like a gem.
She was a gem! Best sister in the world.
What sweet memories of your sister Dorothy, I know you must miss her terribly~
Jenna
She’s with me every day Jenna! Thanks.
Sorry about your sister but this post is a lovely way to remember her and your affection for her shines through.
Thank you so much! We remember her always.
Jan sounds like the perfect role model in many ways. Don’t you love having her recipe card with her handwriting? I used to have some cards framed in my kitchen. This home doesn’t have the wall space. Hugs to you, my friend.
I think that’s a great idea to frame them! I have lots of my mom’s too, so a winter project for sure.
Thanks for sharing a precious story of your dear sister – enjoy those recipes!
Thank you Mary! Every recipe, a storage of memories for savoring.
Indeed!
Such a nice memory and delicious recipe. It is so special to have a hand written recipe card from our loved ones.
They are the best, aren’t they? Such a part of them.
A come-hitherish way of preparing a favourite fish with a warm history to accompany such – thank you .. .
Thank you! That’s a fun way to put it!
Yum 😋
Thanks! It’s delightfully simple.
What wonderful food-related memories of your sister! She sounds like she was a really special person. Food brings people together in so many special ways. The Dijon Salmon looks delicious. I’m going to have a give it a try.
Thank you Sheryl! She was a wonderful person, and I love making this because it always reminds me of her.
Your adjustments to favorite old recipes are always so smart! I remember when you lost Jan, and I’m grateful that you share these stories so that we can all “meet” her. 💕
Thanks Terrie! I didn’t change it much, just a little nudge here and there!
This looks delicious. We’re fans of salmon, but don’t do much with it other than cook it in the microwave. Will save this recipe and try it. Thanks.
Thanks Ally! This one is so simple, and really delicious!
Loved this story Dorothy! Cheers to great sisters, to gratitude, and to that marvelous handwritten recipe at the end. Jan’s joy is now our joy too. Thanks so much for sharing. – Katherine
Thank you Katherine! It all adds up to happy memories I cherish.
It must be delicious! 😋 I love a nutty salmon and the Dijon is a great addition! I’m sorry for your loss! The good thing is that even if the years passes by, the memories remain!
She will always be with me Ribana!
I don’t know how I missed this salmon recipe…One I will definitely try as I eat salmon a couple of times a week…2 yrs my time flies..its been a year already since I lost my mum sending hugs, Dorothy as we remember …always through food it is great for memories of our loved ones a delicious recipe xx
It’s the best memory trigger Carol, I totally agree!
Time flies faster every year!
Thank you for sharing this recipe! I love the recipe cards! I try to write my own recipes on the cards and save for grandkids to wonder 🙂
Thanks Ilze! I need to remember to write some of my recipes by hand for the grands as well, but I have everything on the computer and print them out for them. It is not the same thing. Thanks for the nudge.
🙂 I hope it’s a gentle nudge. It can be a part of a christmas present… or something 🙂
Lovely idea! Thanks!
You are welcome!