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!

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Salmon with Gluten Free Dijon Sauce

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Author Barbara Bianchi

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
• 1/2 tsp. paprika
• 1 tblsp. onions minced
• 1 tsp. basil
• 1/2 cup white wine
• 1/3 cup cream
• dash of pepper

Instructions

• 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.

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