Gluten Free Teriyaki Tuna Kabobs

 

 

 

Gluten Free Teriyaki Tuna Kabobs
 
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Gluten Free Teriyaki Tuna Kabobs
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 tuna steaks, cut into 1 to 1½ inch cubes
  • ⅓ cup Kikkoman Teriyaki Sauce - gluten free
  • 1 inch fresh ginger, finely chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 3 tablespoons vegetable oil
  • salt and pepper
  • green onions
Instructions
  1. In a small bowl, combine teriyaki sauce, sugar, a dash of salt and pepper, sesame oil, ginger and vegetable oil. Place the tuna in a large resealable ziploc bag and pour the marinade. Gently coat the tuna with the marinade. Marinate for 15 minutes then thread onto metal skewers including the green onions.
  2. Heat grill to high and cook tuna about 1 to 2 minutes per side. Serve

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Gluten Free Easy Baked King Salmon

 

 

 

Gluten Free Easy Baked King Salmon
 
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Gluten Free Easy Baked King Salmon
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 slab fresh king salmon with skin
  • 4 to 5 tablespoons butter, melted
  • Badia Garlic Powder - gluten free
  • salt and pepper
Instructions
  1. Preheat oven to 350 degrees F.
  2. Pat dry the salmon with paper towels. Drizzle melted butter all over fish then season with garlic, powder, salt and pepper.
  3. Bake 25 to 30 minutes depending on thickness. Super yummy! Serve with your favorite side dish.

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Gluten Free Teriyaki Salmon with Bok Choy

 

 

 

Gluten Free Teriyaki Salmon with Bok Choy
 
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Gluten Free Teriyaki Salmon with Bok Choy
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 slab sockeye salmon, cut into 4 to 6 servings
  • few baby bok choy, washed and cut lengthwise
  • 5 tablespoons San J Teriyaki Sauce - gluten free
  • 1 tablespoon raw honey - naturally gluten free
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons Eden Mirin - gluten free
  • salt and pepper
  • toasted sesame seeds
  • green onions, sliced
Instructions
  1. Preheat oven to 350 degrees F.
  2. Arrange salmon and bok choy on a rimmed baking sheet. In a small bowl, combine the mirin, sesame oil, honey, teriyaki sauce, ginger and season with salt and pepper. Drizzle sauce mixture over the salmon and bok choy. Bake for 25 minutes until done. Serve with rice and garnish with green onions.

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Gluten Free Pan Seared Salmon with Melon Salsa

 

 

 

 

Gluten Free Pan Seared Salmon with Melon Salsa
 
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Gluten Free Pan Seared Salmon with Melon Salsa
Author:
Recipe type: Main
Serves: 4
Ingredients
  • fresh salmon, cut into serving pieces
  • McCormick Ground Garlic - gluten free
  • salt and pepper
  • olive oil
  • 4 tablespoons butter, melted
  • SALSA
  • 1 cup honeydew melon, diced
  • 1 cup cantaloupe, diced
  • 1 jalapeno, minced
  • 1 lime, juiced
  • ⅓ cup fresh cilantro, chopped
  • ½ of red onion, diced
  • olive oil
  • salt and pepper
Instructions
  1. Season salmon fillets with salt, pepper, garlic and drizzle melted butter all over.
  2. Preheat a cast iron pan or non stick pan to medium high heat. Sear the salmon about 3 to 4 minutes per side depending on the thickness. Transfer to a platter.
  3. In a medium bowl, combine the melon, jalapeno, red onions, a splash of olive oil, cilantro, lime juice and season with salt and pepper.
  4. Serve salmon with the salsa.

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Gluten Free Cedar Plank Salmon with Citrus Salad

 

 

 

Gluten Free Cedar Plank Salmon with Citrus Salad
 
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Gluten Free Cedar Plank Salmon with Citrus Salad
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 slab salmon (between 1½ to 2 pounds) cut into serving sizes
  • McCormick Ground Garlic - gluten free
  • salt and black pepper
  • 2 tablespoon fresh dill, chopped
  • CITRUS SALAD
  • 3 navel oranges
  • 2 tablespoons caper
  • pinch of McCormick Red Pepper Flakes - gluten free
  • 3 tablespoons fresh flat parsley, chopped
  • 2 to 3 tablespoons chopped chives
  • olive oil
  • 1 lemon, zest and juiced
  • salt and pepper
Instructions
  1. Soak cedar plank for 30 minutes.
  2. Arrange salmon on the plank and season with ground garlic, salt, pepper and top with dill. Preheat grill to 450 degrees F. Cook the salmon for about 20 minutes. Make sure the plank does not burn. Use a spray bottle to put out the fire just in case.
  3. Peel off the oranges and cut into rounds. Arrange oranges on a platter then top with chopped parsley, chives, capers, red pepper flakes, a splash of olive oil and lemon zest and juice. Season with salt and pepper.
  4. Serve salmon with the citrus salad. Yum!
Notes
I used 2 cedar planks because they were small.

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