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Sep 10, 2012 04:59 PM

No dijon -- what to use instead?

This is to coat a salmon filet (meat side only) before encrusting with panko. I do have whole grain dijon, spicy brown, deli-style and yellow...

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  1. use the whole grain or spicy brown…. probably better to go with the paste of the spicy brown versus the grainy mustard, which may not adhere as well. what kind of "pop" of flavor do you want? if you want little pops of mustard flavor, use the whole grain (because i suspect you only will use maybe a couple of tablesppons, max, right?). if you want more even texture and flavor, use the paste.

    2 Replies
    1. re: alkapal

      The thing is to have the panko stick and stay stuck to the salmon during the cooking process so it needs to be pasty -- but then the mustard needs to stick to the fish as well.

      1. re: Sarah

        between the spicy brown and deli-style, which one do you think would be better with the salmon? you can also use the whole grain blended with mayonnaise to get your "sticky" factor. in fact, the mayo is good for keeping the fish moist (because of the oil).

    2. Mix equal parts yellow and dijon.

      6 Replies
      1. re: ipsedixit

        The poster has no Dijon.
        I would use the whole grain... I usually mix whole grain mustard and apricot preserves. Use that as glue for the panko.

        1. re: cheesecake17

          No apricot preserves either. I better go shopping and replenish the depleted pantry! For the salmon I'm going to use the deli-style just because it's really my favorite -- thanks, folks, for all the ideas and help.

          1. re: Sarah

            Works with raspberry too, just not as pretty!

            1. re: cheesecake17

              I'm preserves-challenged. Let's face it, all I have in that dept is a packet of orange marmalade I "got" from a cafe who knows when! Thanks for the ideas tho.

          2. re: cheesecake17

            Does the OP say she has "whole grain dijon" or am I seeing things?

            >>> I do have whole grain dijon, spicy brown, deli-style and yellow... <<<<

            1. re: ipsedixit

              Nope you weren't seeing things. But I think she meant Dijon as in the standard grey poupon type

        2. I'd use the whole grain, in fact I almost always use whole grain dijon anytime dijon is called for in a recipe.