Gluten Free Salmon with Wine & Thyme Cream Sauce

Gluten Free Salmon with Wine & Thyme Cream Sauce

Why Salmon with Wine & Thyme?  There are so many ways to prepare Salmon, but tonight I wanted fast and not too complicated, so I took a deep breath and gave this combo a try. It was delicious and of course, met that first requirement: fast!
If you make this dish, have your other accompaniments ready to serve, because it is something you need to serve hot, and it cooks up before you know it.
I always buy “Wild Caught” Fish & Seafood. Farm raised is grown in tanks, and for me, not the fish I’d like to enjoy. So, for my personal preferences and trying to eat as healthy as I can, I go with “Wild Caught”.
This is Coho Salmon Fillet. I purchased 2 pieces, and each was just under ½ lb. Each piece was approx. 8 in in length, and of course, as with this fillet, the skin was on the under-side.

Ingredients:

2 Fillets of Coho Salmon ( or your choice of salmon) These were just under 1 lb. total.
2 tbl Butter
2 tbl Extra Virgin Olive Oil (EVOO)
1 to 2 tbls White Wine. I used Chenin Blanc, but a good white wine of your liking is fine.
Juice of 1 lemon
¾ teas. Thyme ( Dried flakes is fine)
¼ cup Coconut Milk Creamer. (I went with a non-dairy product, but heavy cream is fine.)
Salt & Pepper to taste.

Directions:

In a skillet, melt the butter over a medium heat, and then add the oil. Stir the 2 to combine.
Place the fillets skin side down in this, and uncovered, let cook for 2 minutes.
With a large enough spatula, so as not to break the fillet, gently flip over.
I used a second spatula on top to help usher in along.

Again, cook for about 2 minutes. No longer. Remove to a plate.

In the skillet or non-stick pan, add the remaining ingredients and stir well to make a sauce. Re-position the fillets, gently, back in the pan. This time cover with a tight fitting lid.
Reduce heat to low and allow to simmer slowly for about 4 minutes.
You can test for doneness, by using a fork and “flaking” it at 1 corner. It will flake apart and look lighter in color when done.

Plate the fish and spoon the cream sauce over top. You may want to garnish with fresh parsley bits if you really want to make a presentation, but not necessary for the recipe’s tastes. Done! Fast prep and healthy to boot!!

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