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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Gluten Free Salmon Cakes Recipe

 

 

 

 

 

Gluten Free Salmon Cakes Recipe
 
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Gluten Free Salmon Cakes Recipe
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 slab of fresh wild caught sockeye salmon
  • olive oil
  • 1 cup Ian"s Panko Breadcrumbs - gluten free
  • Lawry's Garlic Salt - gluten free
  • 4 tablespoons Hellmann's Mayonnaise - gluten free
  • 1 tablespoon Lea & Perrins Worcestershire Sauce - gluten free
  • 1 medium onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 large eggs
  • 3 tablespoons butter
  • salt and black pepper
  • ¼ cup fresh parsley, chopped
Instructions
  1. Preheat oven to 400 degrees F. Grease a large rimmed baking sheet and place the salmon at the center. Drizzle olive oil and season with Lawry's seasoning and black pepper. Bake for about 13 to 15 minutes depending on the thickness. Remove salmon from the oven and cover with a foil. Let it cool for few minutes then flake salmon with a fork removing bones. Discard the skin.
  2. Heat a large skillet to medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil then saute the onions and bell peppers until soft about 8 to 10 minutes.
  3. In a large bowl, combine the salmon, onion mixture, breadcrumbs, eggs, parsley, worcestershire sauce, mayo, and season with garlic salt and pepper. Make patties about ½ to ¾ inch thickness.
  4. Heat a large cast iron pan to medium heat and add 1 tablespoon butter and olive oil. Fry the salmon patties about 3 to 4 minutes per side or until done. If they brown too quickly, lower the heat and continue cooking. Add more butter and olive oil as necessary.
  5. Serve with avocado and corn salsa (optional). Yum!

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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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