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  • Jefferson Adams
    Jefferson Adams

    Baked Wild Dijon Salmon (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 01/23/2014 - Wild salmon is one of the perpetual favorites at my dinner table. This recipe adds dash of Dijon mustard, pecans, parsley and Romano cheese to deliver this salmon dish that is sure to be a hit at your table.


    • 4 salmon fillets (4 ounce)
    • ¼ cup butter, melted (not margarine!)
    • 3 tablespoons Dijon or brown mustard
    • 1 teaspoon dry white wine
    • 1½ tablespoons honey
    • ¼ cup crushed Rice Chex
    • ¼ cup finely chopped pecans
    • ¼ grated Romano or Parmesan cheese
    • ¼ teaspoon paprika
    • 4 teaspoons chopped Italian parsley
    • salt and pepper to taste
    • 1 lemon, for garnish

    Heat oven to 400 degrees F (200 degrees C).

    In a small bowl, mix butter, mustard, wine and honey. Set aside.

    In another bowl, mix Rice Chex, chopped pecans, and parsley.

    Brush each salmon fillet lightly with honey mustard mixture, then sprinkle the tops of the fillets with the Chex mixture. Top with paprika.

    Bake salmon 12 to 15 minutes until it flakes easily with a fork.

    Season with salt and pepper, and garnish with a wedge of lemon.

    Serve with rice and vegetables for a delicious meal.

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    Just an fyi. After eating Rice and Corn Chex for about 3 years without a problem, I became badly glutened one day from a bowl of Rice Chex. All I had eaten since rising from overnight fasting was my daily vitamin, and a bowl of Rice Chex with rice milk, brown sugar, and fruit. Nothing unusual. I couldn't believe it happened, so I repeated the same intake of the same foods the next morning. As said, I became very sick with all my usual gluten symptoms. I wrote the company and we went back and forth a few times, I sent the box top and point of purchase info, listened to them trying to absolve themselves of any responsibility, and finally gave up when they wrote me back for the 4th or 5th time and said: "Well, what gluten can you eat?" Unbelievable. I did keep the emails, btw, and I wouldn't touch a chex if my life depended on it.

    PS, I really like your recipes and this site Celiac.com has been a major lifesaver for me. Thanks, and please keep on keeping on.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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