Gluten Free Baked Tarragon Salmon
My mom used to make this when she was in a rush. I was always surprised to see how easy and tasty it was, especially because I was used to slaving in the kitchen for hours in order to produce something I thought ‘company worthy’.
This gluten free Baked Tarragon Salmon is a no-brainer recipe if you are in a rush or just plain lazy. Serves two or twenty, just depending on how many portions you want to make (and how large your oven and baking tray is of course!)
- 2 Boneless, skinless salmon fillets
- 2 TBS Hellmanns or other Gluten Free Mayo
- 1 Tsp dried Tarragon
- Salt and pepper to taste
- Gluten Free breadcrumbs (optional)
In a small bowl, combine mayo and tarragon. Spread evenly on top of the salmon fillets so fish is covered. Season with salt and pepper and finish with gluten free breadcrumbs if desired.
Bake in oven at 400F or 200C for around 20 minutes or until salmon is done. Serve with rice or favourite greens.
What to buy? Fresh salmon should look moist, shiny, bright and firm. It should smell sea-fresh, not overwhelmingly fishy. When fresh salmon is out of season it becomes expensive. Frozen salmon fillets are good alternatives.
Salmon is a healthier alternative to red meat and one of the best sources of omega-3 fatty acids, particularly EPA and DHA, which are nature’s heart medicines. Much of the salmon you see in supermarkets is farmed; in fact, farmed salmon outnumbers wild salmon by 85 to one.
The debate rages on: Which is better – wild or farmed. My thought on this is if you can find good quality, fatty wild salmon buy it. Lots of it! Salmon freezes well and can be easily pre-portioned. Can only access farmed? Farmed salmon has consistent quality and can be fattier than wild, meaning you get more of the good taste that comes from this naturally oily fish.