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  • Jefferson Adams
    Jefferson Adams

    Grilled Salmon with Creamy Mustard Sauce (Gluten-Free)

    Caption: Photo: CC--Khairil Zafari

    Celiac.com 04/25/2014 - I'm a person who appreciates a meal that looks and tastes fancy, but which comes together quickly and easily.

    Photo: CC--Khairil ZafariThis recipe blends crème fraîche (fancy sour cream), two kinds of mustard and a few other ingredients to deliver some culinary magic. This easy salmon dish makes for an easy upscale dinner, or an easy way to just kick things up a bit in the kitchen.

    You can make this with regular sour cream in a pinch, but it's good to blend a bit of plain cream into the sour cream, as crème fraîche is less sour than most American sour cream.

    Ingredients:

    • 4 wild salmon fillets, 6-8 ounces each
    • 1 cup crème fraîche, (or sour cream, in a pinch)
    • 2 tablespoons Dijon mustard
    • 2 tablespoon brown apple cider mustard (I use Amy's)
    • 1 tablespoon dry white wine
    • 2 tablespoons minced shallots
    • 1 tablespoon minced fresh dill
    • 2 teaspoons drained capers
    • 1 teaspoon kosher salt
    • ½ teaspoon pepper
    • dash of paprika
    • minced fresh dill for garnish

    Directions:
    Heat the grill to 450 degrees F.

    In a small bowl, combine both mustards, wine, shallots, dill, capers, salt, and pepper. Whisk well and whisk in the crème fraîche until blended. Pour into a small sauce pan and place on low heat. Do not boil, but allow to gently come to a low simmer, stirring occasionally, for 10 minutes or so until ready to serve fish.

    Sprinkle top of the fish generously with salt and pepper, and rub a bit of olive oil onto the skin on the bottom.

    Place fish on hot grill, skin side down. Cook fish until it the oil begins to seep from the seams. Do not overcook! Remove from grill, and plate.

    Remove the sauce from the heat. Spoon a bit of sauce over each fillet, and serve the extra on the side.

    Top with a dash of paprika and dill. Garnish with sprig of dill.

    Serve hot or at room temperature with rice on the side.



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  • About Me

    Jefferson Adams 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 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.

  • Related Articles

    Jefferson Adams
    Celiac.com 04/09/2015 - This easy delicious sauce blends butter, brandy, chives and parsley with Dijon mustard.
    Simply brown pork shops in a pan, then top finished chops with warm sauce for a memorable entreé.
    Ingredients:
    4 large boneless pork chops, extra thick ½ cup chicken broth 2 tablespoons olive oil 3 tablespoons butter 3 tablespoons chopped chives 1 teaspoon fresh lime juice 3 tablespoons brandy 3 tablespoons chopped fresh Italian parsley 2½ tablespoons Dijon mustard 1 teaspoon sugar 1¼ teaspoon salt 1 teaspoon fresh coarse ground black pepper Directions:
    Heat oven to 350 degrees F.
    Sprinkle pork chops with with salt and pepper.
    Heat 1 tablespoon each oil and butter in large skillet.
    Brown chops quickly over high heat on each side.
    Remove skillet from heat.
    Transfer browned chops to oven-safe dish and cook at 350 degrees F, until no longer pink in center—about 20 minutes or so.
    Put the skillet back on the heat.
    In the pork chop skillet, add chives, lime, brandy, parsley, sugar and mustard, and whisk constantly for 15 seconds.
    Whisk in broth. Whisk in remaining butter and oil.
    Cook, stirring until sauce is smooth.
    Remove sauce from heat.
    Plate the finished pork chops and pour sauce over each one.
    Serve immediately. Add rice and salad for a great gluten-free meal.

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