ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Baked Salmon with Mustard Crumb Crust

Misc.
HomeCookingPCS,GA.

I like your recipe! Do you have a clue as to the Dill Tartar Sauce that J. Alexander's Restaurant uses in their Smoked Salmon Dip Appetizer? I have the SALMON recipe, but not the exact Dill Tartar Sauce they incorporate in it . . . thanks, Karen in San Antonio
MsgID: 0056197
Shared by: Karen, San Antonio, TX
In reply to: Recipe(tried): Baked Salmon with Mustard Crumb Crust
Board: Cooking Club at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Herbed Brown Rice with Mushrooms (baked)
  • HERBED BROWN RICE WITH MUSHROOMS 1 1/2 cups long-grain brown rice, uncooked 1/2 lb mushrooms, sliced 2 cups chicken broth 3/4 cup water 2 bay leaves 2 teaspoons minced fresh thyme 3 green onions, sliced Combine brow...
  • Wok-Flashed Salt and Pepper Shrimp (serves 2)
  • WOK-FLASHED SALT AND PEPPER SHRIMP 3/4 pound large, unshelled shrimp 2 tablespoons cornstarch 1 teaspoon salt 1/2 tablespoon freshly ground pepper 1 tablespoon canola oil 1 tablespoon chopped fresh ginger 5 garlic clo...
  • Praline Pecan Crunch (using cereal)
  • PRALINE PECAN CRUNCH "Here's a good snack.. Fixed this one for the graduation lunch, also, and it was gone before the meal began!!!!" 1 (16 oz.) box Quaker Oatmeal Squares (cold cereal) 2 cups pecan pieces (halves wo...
  • Southern Turkey and Lentil Casserole
  • SOUTHERN TURKEY AND LENTIL CASSEROLE 4 slices bacon, cut into 1/2..inch pieces 2 medium carrots, chopped (1 cup) 1 medium onion, chopped (1/2 cup) 1 cup dried lentils (8 ounces), sorted and rinsed 1 (15 to 16 ounce) c...
ADVERTISEMENT
  • Shaved Raw Asparagus with Lemon Vinaigrette
  • SHAVED RAW ASPARAGUS WITH LEMON VINAIGRETTE "Chef Jonathan Waxman serves this spring salad at his restaurant, Barbuto, located in a former garage in Manhattan's Meatpacking District. A mandoline is the best way to sha...
  • Hot German Potato Salad
  • HOT GERMAN POTATO SALAD 12 medium potatoes 12 strips bacon 1 1/2 cups chopped onion 1/4 cup all-purpose flour 1/4 cup sugar 1 tablespoon salt 1 teaspoon celery seed 1 teaspoon ground mustard 1 pinch ground black pepp...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Baked Salmon with Mustard Crumb Crust
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!