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    You are in: Home / Australian / Salmon Cutlet With Olive and Mustard Recipe
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    Salmon Cutlet With Olive and Mustard

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 30, 2008

      excellent. I had reservations about the meld of tastes, but it was perfect. I chopped the olives and added to the pan when I turned the fish over. I have 11 mustards here, but had to use french seeded mustard! Served with potato salad and green salad. a keeper!

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    • on April 24, 2013

      Excellant ! I made the recipe as directed. Really nice flavor.

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    • on March 13, 2013

      The flavors are excellent. Steel-head trout was used in place of the salmon. I did have have problems with the olive tampenade adhering to the fish. I think that next time I would grill the fish, turn and top it with the olive mixture. This was served with oven roasted corn on the cob and asparagus. Made for Aussie Swap.

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    • on December 28, 2010

      Since it's winter here in Canada and the bbq is full of snow, I baked the salmon in the oven near 15-20 minutes until it flake easily with a fork. It was so yummy. Thanks Peter :) Made for the Australian/NZ swap for December 2010

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    • on September 06, 2009

    • on October 21, 2006

      This was absolutely delicious - I followed the recipe to step 3, then wrapped the salmon in foil and baked it for 1/2 hour. Thanks Peter.

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    Nutritional Facts for Salmon Cutlet With Olive and Mustard

    Serving Size: 1 (301 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 614.5
     
    Calories from Fat 384
    62%
    Total Fat 42.7 g
    65%
    Saturated Fat 8.8 g
    44%
    Cholesterol 137.5 mg
    45%
    Sodium 471.4 mg
    19%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.0 g
    0%
    Protein 51.6 g
    103%

    The following items or measurements are not included:

    coarse grain mustard

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