Salmon with Gluten Free Dijon Sauce

Try something new for dinner tonight. This broiled salmon is deliciously basted with a specially seasoned butter, then topped with a full flavored cream sauce. No gluten here which makes for an ideal recipe the whole family can enjoy. Here’s a peek into my kitchen as I prepared this delicious and healthy dish. 

First, preheat broiler.

Brush the broiler pan with oil.

Mix 1 teaspoon of mustard and 1/2 teaspoon of paprika into softened butter. Divide basting butter to top each piece of salmon. Then, place skin side down on the broiler.

Broil for about 5 minutes. Then turn over, gently peel away the skin with a spatula and discard.  Broil salmon for an additional 4-5 minutes.

Meanwhile, combine onions, basil, wine, and cream in a saucepan. Bring to a boil, stirring and reduce about 3 minutes. (Reduction is the method of boiling and evaporating the liquid for a more concentrated flavor and  thicker consistency.) Then turn heat to low and add the remaining stick of butter. Stir while the sauce thickens. Finally, stir in 2 tablespoons of mustard and a dash of pepper.

 Spoon sauce over each piece of salmon.

And in only 25 minutes, our beautiful, elegant, and delicious salmon is ready to devour. Bon appétit!

Salmon with Gluten Free Dijon Sauce

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: The Gluten Free Homestead

Serves: 6

Ingredients

• 2 lbs. salmon fillet, divided into 6 equal portions
• 3 tblsp. + 1 stick of butter
• 1 tsp. + 2 tblsp. gluten free Annie's dijon mustard
• ½ tsp. paprika
• 1 tblsp. onions, minced
• 1 tsp. basil
• ½ cup white wine
• ⅓ cup cream
• dash of pepper

Instructions

1. Preheat broiler.
2. Brush the broiler pan with oil.
3. Mix 1 teaspoon of mustard and ½ teaspoon of paprika into softened butter. Divide basting butter to top each piece of salmon. Then, place skin side down on the broiler.
4. Broil for about 5 minutes. Then turn over, gently peel away the skin with a spatula and discard. Broil salmon for an additional 4-5 minutes.
5. Meanwhile, combine onions, basil, wine, and cream in a saucepan. Bring to a boil, stirring and reduce about 3 minutes. (Reduction is the method of boiling and evaporating the liquid for a more concentrated flavor and thicker consistency.) Then turn heat to low and add the remaining stick of butter. Stir while the sauce thickens. Finally, stir in 2 tablespoons of mustard and a dash of pepper.
6. Spoon sauce over each piece of salmon.

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