Salmon with Mustard Dill Sauce
Salmon with mustard dill sauce is packed with flavor. The recipe for this gluten-free dish is easy. If possible, use wild salmon which has a deep, natural color and a much richer taste than farm-raised salmon.
Preparation time: 5 minutes
Cooking time: 15 minutes
Yield: 4 servings
1 teaspoon plus 3 tablespoons olive oil
Four 5-ounce wild salmon fillets
1 garlic clove
2 green onions
1/2 teaspoon dried dill
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon salt
3 tablespoons slivered almonds
1 teaspoon brown mustard
1/4 teaspoon pepper
Preheat the oven to 350 degrees F.
Remove the skin from the salmon by using a very sharp, thin knife.
Lightly oil an 8-x-11-inch baking dish with 1 teaspoon of olive oil.
Rinse and pat the fillets dry.
Place the fish in a single layer in the dish.
Mince the garlic.
Juice the lemon.
Chop the green onions.
Combine 1/4 teaspoon garlic, 2 tablespoons lemon juice, the onion, dill, red pepper flakes, oregano, salt, almonds, brown mustard, pepper, and 3 tablespoons of olive oil in a blender.
Puree the ingredients for 10 seconds.
Scrape down the blender’s sides with a spatula.
Puree for 10 more seconds.
Spread the sauce over the fish, dividing evenly.
Bake the fillets for about 15 minutes or until a fork inserted in the thickest part of the salmon turns easily.