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Baked Wild Dijon Salmon (Gluten-Free)

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.

Ingredients:

  • 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

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

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

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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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2 Responses:

 
kathy lange
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
27 Jan 2014 10:08:43 AM PDT
Noticed that amount of Parmesan was missing in this recipe. Didn't matter anyway, cause not mentioned in preparation.
Sounds good though.

 
Marilyn Moss
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
27 Jan 2014 1:53:57 PM PDT
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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Hi Stephanie, I'm also from the UK, I've found this site more helpful than anything we have! As already mentioned above, in my experience it could depend on what and where you were drinking. Gluten free food and drink isn't always (not usually) 100% gluten free as you may know, maybe you have become more sensitive to even a trace of gluten that is probably in gluten free food/drink. Is it possible you have a problem with corn, particularly high fructose corn syrup that is in a lot of alcoholic drinks? This was a big problem for me and the only alcoholic drinks I can tolerate are William Chase vodka and gin. I contacted the company last year and all their drinks are 100% gluten and corn free, made the old fashioned way with no additives, so maybe try their products if you like the occasional drink and see how you get on. If you drink out, not many pubs sell their products but I know Wetherspoons do and smaller wine bars may too. l was never a spirit drinker but I must say their products are absolutely lovely! Very easy on a compromised gut too considering it's alcohol. I second the suggestion on seeing a natural health practitioner. I've recently started seeing a medical herbalist, as I've got nowhere with my now many food intolerances since going gluten free last year and I've noticed a difference in my health already.

Sorry for the very late reply and thanks for the replies, I didn't get a notification of any. In case anyone else comes across this and has been wondering the same as I was, I did try a vegetable broth and I did react to it in the same way as if I'd eaten the vegetables. As for the candida, I've been using coconut oil and am seeing a medical herbalist for this and leaky gut. It's only been a few weeks but I've noticed an improvement all round.

What did you drink and where did you drink it? NOTE if you drink something at a bar using their glasses your asking for trouble BEER IS EVERYWHERE in most bars and a CC hell. If it was at home and a non grain based liqour then I would be really concerned that it might just be alcohol. I personally can not really drink much of anything any more. I love rum, and I cook with it sometimes in sautes. I also have rum extract/butter rum extract/and rum emulsion I use in shakes, homemade keto pudding/ mixed into dishes. and even add some to drink to give it a rum flavor lol.

I can only think of two things, 1 something you put on your potato was contaminated like the butter container could have crumbs in it or something like that as mentioned before, and you could be having a reaction to dairy or what ever was put in it.......IF it was just plain potato and you reacted with bloating and cramping you might have a carb issues, tad rare and most associated with additional auto immune diseases but could be in which case a diet of fats and protein would be your answer much like it is for me now days. What all have you eaten in the privous 8 hours including beverages, condiments, spices and foods?

They are gluten-free. Did you use butter that might have gluten crumbs on it? For me , it takes more than 2 hours to feel the effect of gluten- maybe something you ate before? Maybe stomach virus?