Baked salmon

If you were to judge by the recipes I've posted on this blog, you might think all we ever eat is seafood. Not true. But we do eat a LOT of it.

I'm lucky that both of my children seem to like it. Most of the time. We do have our hit or miss days, though, like this weekend when they both refused to eat this dish. Last time I made it though they cleaned their plates. Go figure. Fickle!

This recipe for baked salmon is one that I have been making for many, many years. I have passed it on to numerous friends and everyone always sings its praises. When we removed gluten from our diet, I knew there was no way we could do without this favorite.

So I modified it to be both gluten and casein free. I will share both versions.

These aren't precise measurements for the ingredients, so feel free to adjust to your taste.

Baked Salmon
4 Salmon fillets
1 Tbsp Dijon mustard
Salt and pepper
About 3/4 cup Italian bread crumbs
Melted butter

Preheat oven to 400.
Rinse salmon fillets and pat dry.
Line a shallow pan with foil.

Place salmon skin side down and spread a thin layer of mustard across each fillet.
Sprinkle with salt and pepper (to taste).
Top liberally with bread crumbs and drizzle melted butter over top.

Bake about 15-20 minutes, depending on the thickness of your fillets, until appearance is no longer translucent and flakes easily with a fork.

And now for the gluten free, dairy (casein) free version. (We actually like this version much better!)

GFCF Baked Salmon
4 Salmon fillets
1 Tbsp dijon mustard
3/4 to 1 cup crushed Rice Chex
2 tsp garlic powder
1 tsp sea salt
1 tsp pepper
2 Tbsp melted non-dairy butter (I use soy-free Earth Balance)

Mix the Rice Chex, garlic powder, salt and pepper together. (I usually crush the Rice Chex in a plastic baggy with the spices.)

Spread thin layer of mustard on salmon fillets, top liberally with crushed cereal and drizzle the melted butter on top.

Bake about 15-20 minutes, depending on the thickness of your fillets, until appearance is no longer translucent and flakes easily with a fork.

Of all the various ways we prepare salmon, this is our favorite. I hope you enjoy it as much as we do!