4 tbsp Moutarde de Dijon
4 skinless salmon fillets
1 c. frozen shredded hash browns
1 tbsp. all-purpose flour
¼ tsp. salt
¼ tsp. Pepper
Spread 1 teaspoon Dijon mustard on each salmon fillet. In a medium bowl, combine frozen shredded hash browns (not thawed), all-purpose flour, and 1/4 teaspoon each salt and pepper.
Sprinkle the hash brown mixture on top of the mustard, pressing gently to help it adhere.
Heat olive oil in a nonstick skillet and cook the fish, potato-side down first, until golden brown and opaque throughout, about 3 minutes per side. Serve with a pea salad.