Easy Salmon Dinner

Let's talk about butter.

Butter is one of those things that I eat with no problems. I've done some research and while there is casein in butter, it is in very very trace amounts. I've got a casein allergy, but seem to have no issues with it...and margarine is scary stuff. I prefer butter over margarine anyway.

With that in mind...I made a simple, delicious dinner tonight that I wanted to share!

Baked Dill Salmon with Leeks and Red-Skinned Mashed Potatoes.....

Ingredients:
20-30 baby red-skinned potatoes
1/2 cup UNSWEETENED Almond Milk
One generous dollop + 2 tbsp of butter
One salmon Filet (mine was approx 1 inch thick)
2 Leeks
Salt
Pepper
Dried Dill

To prepare:

POTATOS:

Boil a large pot of salted water.
Add 20-25 baby red-skinned potatoes.
Boil the hell out of them until they are easily broken apart with a fork.
Strain.
Mash with 1/2 cup UNSWEETENED Almond Milk, and a generous dollop of butter!
Season with salt and pepper


SALMON:
Preheat oven to 450.
Take 2 leeks and slice the dark leaves and end tips off.
Rinse.
Slice the leeks lengthways.
Rinse again.
Slice the leeks one more time lengthways.
Fan out, and rinse.
Place fanned leeks on a large sheet of tin foil.
Melt 2 tbsp of butter- and pour onto leeks and salmon.
Lightly season salmon and leeks with salt.
Lightly sprinkle salmon with dried dill, and place face down on the buttered leeks.
Close up the tin foil to make a neat little package.
Bake for 16 minutes- DO NOT OVERCOOK SALMON. It is so sad when it is overdone.

I also served the meal with some sautéed mushrooms! Yum!


This was so easy peasy and it was absolutely delicious. No gluten ever!