GLUTEN FREE RECIPE
- 2 TB butter
- 1/2 lb wild salmon
- 1 tsp dill
- 1 tsp mustard
- 4 lemon wedges
- 1/4 tsp salt
- Soft goat cheese
- 3/4 cup raw sauerkraut
- 1 avocado sliced
- Dandelion greens
- Melt butter and add to salmon along with dill, lemon juice and salt. Bake for 15 minutes at 375. If the filet is really thick, bake for additional 3-5 minutes.
- Top salmon with a little mustard, goat cheese, sauerkraut, avocado and serve on a bed of dandelion greens. Also good as a sandwich with toasted bread!
- I order wild salmon from Vital Choice because it tests very low in mercury, tastes amazing and you get a deal when you buy in bulk.
