HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Tell us about it

No dijon -- what to use instead?

Sarah Sep 10, 2012 04:59 PM

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...

  1. alkapal Sep 10, 2012 05:01 PM

    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
      Sarah Sep 10, 2012 05:20 PM

      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
        alkapal Sep 10, 2012 05:24 PM

        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). http://seafood.betterrecipes.com/tila...

    2. ipsedixit Sep 10, 2012 05:07 PM

      Mix equal parts yellow and dijon.

      6 Replies
      1. re: ipsedixit
        cheesecake17 Sep 10, 2012 05:45 PM

        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
          Sarah Sep 10, 2012 05:58 PM

          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
            cheesecake17 Sep 10, 2012 06:28 PM

            Works with raspberry too, just not as pretty!

            1. re: cheesecake17
              Sarah Sep 10, 2012 06:48 PM

              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
            ipsedixit Sep 10, 2012 07:59 PM

            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
              cheesecake17 Sep 11, 2012 05:05 AM

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

        2. r
          rasputina Sep 10, 2012 06:05 PM

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

          Show Hidden Posts