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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


  • 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


  • 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.