This recipe is awesome...we've made it at least four times since the magazine was delivered to our house! Adding a bit more Dijon gives it more flavor. (This is coming from someone who HATES mustard too! :) We also use over a pound of salmon when making this. If you buy Salmon with the skin on it, saute the salmon first in the oil for 4-6 mins skin side down and then remove from the pan...skin peels off easily. Then saute carrots and celery in the pan without cleaning it. Actually gives the soup even more flavor! Yummy! My teenage daughter is ordering this up weekly...she eats the leftovers after school and wishes we had more! The 1/4 cup of fresh dill makes it wonderful! Note: we use the mashed potato flakes to make this...use a bit more if you want it thicker. Bought them just for this, as we normally don't eat mashed potatoes!