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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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mummamills September 30, 2008

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

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Lorac April 24, 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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PaulaG March 13, 2013

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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Boomette December 28, 2010

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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NotQuiteVegetarian October 21, 2006
Salmon Cutlet With Olive and Mustard