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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Gluten Free Baked Salmon and Asparagus

 

 

 

Gluten Free Baked Salmon and Asparagus
 
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Gluten Free Baked Salmon and Asparagus
Author:
Recipe type: Main
Serves: 4
Ingredients
  • salmon fillets, cut into serving sizes
  • 1 small red onion, cut into rounds
  • 1 bunch asparagus, trimmed
  • olive oil
  • fresh dill, chopped
  • McCormick Garlic Salt - gluten free
  • black pepper
  • 2 tablespoons butter, melted
  • ½ lemon
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a large baking pan. Arrange salmon and asparagus on the baking pan. Scatter the onions on top of salmon and asparagus. Drizzle olive oil, season fish with garlic salt, dill, black pepper and drizzle butter over fish.
  3. Bake for 25 to 30 minutes or until done. Serve with lemon.

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Gluten Free Tilapia Piccata

 

 

 

Gluten Free Tilapia Piccata
 
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Gluten Free Tilapia Piccata
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 to 4 tilapia fillets
  • 1 lemon, thinly sliced
  • 1½ teaspoons sugar
  • 4 garlic cloves. minced
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large shallots, minced
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon fresh thyme, chopped
  • black pepper
  • ½ cup Dry Riesling
  • 1 cup Swanson Chicken Broth - gluten free
  • 1 teaspoon Bob's Red Mill All Purpose Flour - gluten free
  • 2 tablespoons Capers, rinsed and drained
  • 2 tablespoons fresh parsley, chopped
Instructions
  1. In a medium bowl, combine the lemon slices and sugar.
  2. Season the tilapia fillets with salt and black pepper. Heat a large non stick pan to medium high heat. Add olive oil. Cook tilapia about 3 to 4 minutes per side or until browned and transfer to a plate.
  3. On the same pan add the lemon mixture. Cook for about 1 minute until lemon starts to brown. Transfer to a plate.
  4. Add the butter in the pan and the shallots and garlic. Saute shallots until soft the add the thyme and oregano, cook for 1 minute. Add the wine and broth to the pan. Bring to a boil for 3 minutes. In a small bowl, add flour and a little water and stir until dissolved. Add the flour mixture to the pan stirring nicely to incorporate. Add the capers to the pan. Lower the heat to low, and add the tilapia fillets and the lemon slices. Garnish with fresh parsley. Yum!

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