Before the gluten-free diet, I enjoyed cooking salmon in the skillet. Take an egg and a little water, use a fork to stir it before adding salt and pepper. Brush the salmon with the egg mixture, and then roll it in rye flour.
But obviously, I can’t eat rye flour anymore.
So when I searched for a salmon recipe, I was thrilled to find one that was very similar to my old recipe but used almond flour instead of rye flour and mustard instead of an egg mixture.
And it tasted fantastic.