Geoffrey Zakarian uses Dijon mustard, white wine and herbs to flavor his baked salmon, which he serves with a crisp salad of cucumber, apple and dates tossed in a mustard vinaigrette.
Valerie whips up a creamy salmon mixture to combine with asparagus in crescent rolls. Then, she bakes them until the snacks are a delicious and puffy golden brown.
Jeppe Kil Andersen makes a traditional Scandinavian dish of salmon cured with sugar, salt and dill, then serves it with a fennel salad and a classic Scandinavian mustard sauce.
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