The other day, I was out for dinner at Maggiano’s in Bellevue, which has a plethora of gluten free options. After a long period of intense deliberation, I had narrowed down my options to either a GF pasta or a seared salmon in white wine sauce. It was a tough call but I finally decided on the salmon. It was incredible! As soon as we got home after dinner I tried to recreate the sauce by guessing ingredients based on how it had tasted. It turned out perfectly, despite all the guesswork! I think this recipe is now in my top 3 favorites. Plus, you only need 1 cup of wine, so the rest of the bottle is open game!
- 2 salmon fillets
- 1 tablespoon of butter
- 2 teaspoons of gluten free flour
- 1 cup of dry white wine
- 2 teaspoons of minced garlic
- 2 teaspoons of lemon juice
- 1/2 tablespoon of olive oil
- 2 large handfuls of baby spinach leaves
- Chopped chives to garnish
- Chopped parsley to garnish
- Salt and pepper
- Preheat the oven to 450F.
- Place the salmon fillets in a glass baking dish and sprinkle salt and pepper on both sides. Bake for about 6 minutes, then flip them over and bake for another 6 minutes plus more if needed to cook through. Broil in the last minute or two to get a nice sear on top.
- While the salmon is cooking, melt the butter in a small saucepan over medium-low heat.
- Mix the flour into the butter and stir well to keep it from clumping. Add in the white wine and minced garlic and turn the heat up to medium.
- Let the sauce boil, then turn the heat down to simmer for about 8 minutes, until it cooks down and thickens. Add the lemon juice and salt and pepper.
- In a separate pan, heat the olive oil and saute the spinach.
- Once everything’s cooked, dish up a bed of sauteed spinach and place the salmon on top. Pour the sauce over the whole thing and garnish with the chopped parsley and chives.