White wine vinegar, Dijon mustard and herbs make this a truly memorable way to cook salmon. I made it the other night and everyone said that it was the best fish they'd had!
Wow! Very easy to make and it was a hit with my husband! I baked the salmon for about 15 minutes in the marinade and then removed the salmon from the marinade and baked it another 10 minutes on a baking sheet. - 11 Aug 2004 (Review from Allrecipes US | Canada)
I made the vinaigrette part for a salad. I didn't use the sun-dried tomatoes, but added some parmesan and a little splenda to taste. Pretty good for a lo-cal salad dressing. Next time I think I will omit the lemon juice though, because it was a bit tart (hense the splenda), but then again it wasn't meant to be a salad dressing. Also, rinse the capers! They are very briny! - 15 Mar 2005 (Review from Allrecipes US | Canada)
My husband liked this recipe but I didn't really care for it. - 30 Nov 2004 (Review from Allrecipes US | Canada)