The first time I made this blueberry-sauced salmon, I thought about how it would be an ideal holiday dish, especially if I subsituted...

Roasting salmon with a mixture of Dijon mustard and brown sugar is a great way to temper what I consider to be salmon’s strong taste. There are lots of recipes similar to this one. The easiest method comes from Sam Sifton, editor of the NYT Cooking section: "Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the top

This recipe appeared back in the days when Weight Watchers gave out weekly recipe cards to members when they weighed in. Although salmon it is not my favorite fish, I decided to give it a try because salmon is so healthful. If you’re salmon-indifferent like me, I think that you’ll be pleasantly surprised. It's basically a pasta salad with additional ingredients (such as salmon). Who doesn't love pasta salad? Eureka! I've become a pasta-with-salmon fan! The recipe calls for p