I have been experimenting with removing dairy, grains, and excess sugar from my diet.  I’m hoping it helps with my digestion.  I have been feeling bloated and heavy, perhaps because my job is so stationary these days. This means cooking, even if my kitchen is under construction. We are installing new shelving for the kitchen appliances- no complaints here!  I was craving Salmon and the oven is still plugged in so I went for it.

Because of the kitchen construction, I had to get a little inventive by prepping in the living room- this lead to less beautiful pictures, but the Dijon Crusted Salmon recipe was to die for.  It was exactly what I was craving and left us completely satisfied.  Sometimes “healthy” leaves you wanting more but this really did hit the spot, while filling me up.

Joaquin thinks I should have used the blender for the almonds to make the crust less coarse, but I prefer quick over extra dishes- especially when the kitchen tools are all unplugged!

The only thing I would do differently (which I made sure to add to the recipe) is to drizzle the fish with lemon juice before serving.  You could also just mix it right in with the dijon blend.  Either way, my Dijon Crusted Salmon recipe is flexible.  I will leave the cheffing up to you!

Dijon Salmon: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

#AllergicToEverything® Dijon Crusted Salmon

Dijon Crusted Salmon
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

A quick, healthy, and most importantly: satisfying weeknight meal, free from grains and packed with healthy fats.  

Course: Main Course
Cuisine: American, Dairy-free, Fish, Grain-free
Servings: 2 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 2 filets Salmon, wild-caught
  • 1 tablespoon Olive oil (or Avocado oil)
  • Sea and pepper (just enough to season the fish)
  • 2 tablespoon Dijon mustard
  • 1 teaspoon Parsley, dried (or 1 Tbsp. fresh if you have it!)
  • 1/2 teaspoon Dill, dried
  • 2 teaspoon Maple syrup
  • 1 tablespoon Avocado oil
  • 1/4 cup Raw almonds, chopped (or any nut/seed you like)
  • 1 small Lemon, cut into wedges for serving (optional)
Instructions
  1. Preheat your oven to 400 degrees.  

  2. Run a little water over your filets and pat them dry (optional).

  3. In a glass baking dish, drizzle a little olive oil.  Place your salmon filets skin-down.  Brush the remaining olive oil over the top of the filets.  Sprinkle with salt and pepper, just enough to season them.  

  4. Chop up your almonds and set them to the side.  You can also throw them in a magic bullet or blender if you prefer a less coarse crust.

  5. In a small dish, mix together the dijon, parsley, dill, maple syrup, and avocado oil.  Spread it over the fish, coating each one well.  

  6. Sprinkle the almonds over the fish, creating the crust. 

  7. Bake for 12-17 minutes, checking every few minutes until the fish is cooked to your liking.  

  8. Before serving, squeeze a little lemon juice over the fish (optional).  Serve with fresh veggies, it went great with steamed broccoli! 

Recipe Notes

No raw almonds or allergic to almonds?  Try using another nut or seed you like.  If you are eating grains you can also substitute Rice Chex- my absolute favorite crusting ingredient for crispy gluten-free, corn-free toppings! I buy my raw almonds in bulk to save money.  

Maple Syrup: I buy my maple syrup on Amazon to save money.  I like the dark, robust flavored ones.  Coombs Family Farms and Hidden Springs Organic Vermont Maple Syrup are both excellent. 

Sea Salt as a kitchen staple:

  • Korean Sea Salt - my everyday seasoning sea salt.  If you are in the Oakland area, we buy ours (in a massive 6lb bag) at Koreana Plaza. If not, try your local Asian Market, if you don't have one, you can easily have this Korean Sea Salt delivered to you! It is both Kosher and very coarse (which makes it great for brining and fermenting).  Storage Tip: At our house, we keep ours in a granite mortar and pestle bowl of it out for everyday cooking uses.  That way we can grind it up as fine as we'd like depending on the recipe! 
  • Maldon Sea Salt Flakes - my favorite finishing sea salt.  While we are talking about salt, I thought I would just mention this one because I love it.  It's an awesome gift for foodies, I bought my mom a box last year for Mother's Day. I use it sparingly because it is a very salty salt.  When a recipe calls for salt, I stick to my Korean Sea Salt and use this as a finishing touch to boost the flavor of a dish just before serving.

Visual Instructions:

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Dijon Salmon: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Dijon Salmon Baked with Almond Crust: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

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Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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