Gluten Free Pan Seared Salmon with Mango Salsa

 

 

 

 

 

Gluten Free Pan Seared Salmon with Mango Salsa
 
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Gluten Free Pan Seared Salmon with Mango Salsa
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 wild caught sockeye salmon fillets with skin
  • 1 ripe mango, diced
  • 1 small tomato, diced
  • 1 small jalapeno pepper, sliced
  • McCormick Ground Garlic - gluten free
  • 2 green onions, sliced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup olive oil
  • juice of ½ lime
  • salt and pepper
  • 3 tablespoons melted butter
  • fresh dill, chopped
  • roasted asparagus (optional)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Arrange asparagus on a rimmed baking pan, drizzle olive oil and season with salt and pepper. Roast for 12 minutes then set aside.
  3. Season salmon fillets with salt, pepper, ground garlic, dill and drizzle butter all over. Heat a cast iron pan over medium heat. Sear the salmon for few minutes until cooked through and transfer to a plate.
  4. In a medium bowl, combine mango, jalapeno, cilantro, dice tomatoes, green onions, ¼ cup olive oil, lime juice and season with salt and pepper.
  5. Serve salmon with the salsa and asparagus. Yum!

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Gluten Free Shrimp Casserole

 

 

 

 

Gluten Free Shrimp Casserole
 
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Gluten Free Shrimp Casserole
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1½ to 2 pounds wild caught jumbo shrimps, shelled and deveined
  • unsalted butter
  • 4 garlic cloves, minced (divided)
  • 8 oz cheddar cheese, grated
  • 1⅓ cup organic whole milk
  • 1 tablespoon Cup4Cup Multipurpose flour - gluten free
  • 1½ (18 oz total) package Barilla Gluten Free Penne
  • fresh chopped parsley
  • ¼ cup grated parmesan cheese
  • salt and pepper
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook the pasta according to package directions.
  3. Butter a 9 x 13 inch baking pan.
  4. Heat a cast iron pan to medium heat, melt 2 tablespoons butter then add half of the garlic. Saute garlic until fragrant then add the shrimps. Cook for few minutes and season with salt and pepper. Set aside. In a small saucepan, melt 2 tablespoons butter over medium low heat. Add the remaining garlic and saute until fragrant. Add the flour and stir. Slowly add the milk and let it come to a boil and slightly thickened. Remove pan from the heat and add the cheddar cheese. Stir until cheese has completely melted. Season with salt and pepper.
  5. Transfer pasta to the prepared baking pan. Drizzle half of the cheese sauce over the pasta. Top with the shrimps, and the rest of the cheese sauce. Sprinkle half of the parsley and parmesan cheese. Bake for 5 to 8 minutes. Sprinkle more parsley and parmesan cheese before serving.

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Gluten Free Garlic Shrimp Salad

 

 

 

 

Gluten Free Garlic Shrimp Salad
 
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Gluten Free Garlic Shrimp Salad
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 2 pounds wild caught jumbo shrimps, shelled and deveined
  • Litehouse Lite Blue Cheese Dressing - gluten free
  • organic romaine lettuce, cut into bite pieces
  • 1 ripe avocado, peeled and sliced
  • 1 package Applegate Bacon, cut into 1 inch pieces and cooked until crispy - gluten free
  • 3 hard boiled eggs
  • 2 garlic cloves, minced
  • salt and pepper
  • lemon juice
  • grated parmesan cheese
  • 2 tablespoons organic butter
Instructions
  1. Season shrimps with salt and pepper. Heat a large cast iron pan to medium high heat and add butter and garlic. Saute garlic for 1 minute then add the shrimps. Cook for few minutes then drizzle lemon juice all over. Transfer to a plate.
  2. Place lettuce on a large serving platter, top with avocados, eggs, bacon and drizzle dressing. Sprinkle parmesan cheese and serve.

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G-Free Pan Seared Salmon with Yogurt-Lime Sauce

 

 

 

 

G-Free Pan Seared Salmon with Yogurt-Lime Sauce
 
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Gluten Free Pan Seared Salmon with Yogurt-Lime Sauce
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 (5 to 6 ounces) fresh salmon fillets with skin
  • ¾ cup Mountain High Original Whole Milk Plain Yogurt - gluten free
  • 1 tablespoon raw honey - naturally gluten free
  • olive oil
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon fresh grated ginger
  • 1 tablespoon lime juice
  • ½ teaspoon lime zest
  • salt and pepper
  • asparagus
  • cherry tomatoes
Instructions
  1. Rinse salmon and pat dry with paper towels. Drizzle olive oil over fish then season with salt and pepper. Heat a nonstick pan to medium high heat and cook the salmon about 2 to 3 minutes per side depending on thickness.
  2. Meanwhile, in a medium bowl combine yogurt, honey, lime juice and zest, ginger and parsley.
  3. Serve salmon with roasted asparagus and tomatoes. Yum
Notes
To roast the vegetables preheat oven to 375 degrees F. Arrange the vegetables on a rimmed baking sheet, drizzle olive oil and season vegetables with salt and pepper. Roast from 10 to 12 minutes.

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Gluten Free Seafood Arrabbiata

 

 

 

 

Gluten Free Seafood Arrabbiata
 
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Gluten Free Seafood Arrabbiata
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 package Barilla Spaghetti - gluten free
  • ½ cup Crown Prince Clam Juice - gluten free
  • 1 can (14.5 oz) Hunts Petite Diced Tomatoes - gluten free
  • 1 tablespoon Hunts Tomato Paste - gluten free
  • olive oil
  • 3 tablespoons butter
  • 1 pound clams, washed
  • 1 pound sea scallops
  • ½ pound jumbo shrimps, peeled and deveined
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon McCormick Red Pepper Flakes - gluten free
  • salt and pepper
  • fresh basil leaves, for garnish
Instructions
  1. Cook the pasta according to package directions and drain.
  2. Pat dry the scallops with paper towels and season with salt and pepper. Season shrimps with salt and pepper.
  3. Heat a large pan to medium high heat then add a splash of olive oil and 1 tablespoon butter. Sear the scallops about 1 to 2 minutes per side and transfer to a plate. Cook the shrimps for few minutes and combine with the scallops.
  4. Add the remaining butter to the pan and saute onions and garlic until soft. Add the pepper flakes and cook for a minute then add the tomatoes and clam juice. Bring to a quick boil and add the clams. Cover and cook until clams open and season with salt and pepper. Stir in the parsley, scallops and shrimps. Cook for a couple more minutes. Place spaghetti on a platter and top with the seafood. Garnish with fresh basil. Yum!
Notes
You can also use:
Bumble Bee All Natural Clam Juice - gluten free

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