- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free American, British/UK Recipes
- Paleo Maple Salmon (Gluten-Free)
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
Paleo Maple Salmon (Gluten-Free)
- By Tina Turbin
- Published 10/10/2016
- Gluten-Free American, British/UK Recipes , Journal of Gluten Sensitivity Autumn 2016 Issue
Tina Turbin is a world-renowned Celiac advocate who researches, writes, and consults about the benefits of the gluten-free, paleo-ish, low carb and keto diets, and is a full time recipe developer and founder of PaleOmazing.com. Tina also founded and manages the popular website, GlutenFreeHelp.info, voted the #2 .info website in the world. Tina believes that celiacs need to be educated to be able to make informed decisions and that Paleo needs to be tailored to the individualâs physiology to obtain desired results. You can reach her at: INFO@PaleOmazing.com.View all articles by Tina Turbin
Image: CC--Jason Blue-Smith
Celiac.com 10/10/2016 - Omega-3 fatty acids are an important part of our diet. These key players help with brain function, are good for your heart, improve cholesterol and provide numerous other benefits. Salmon tastes delicious alone but why not dress it up a tad and enjoy a bit of change? I always love to work with gluten-free spices and add new and unique flavors to my gluten-free recipes.
My maple salmon recipe is the perfect amount of sweet along with all the spices playing perfectly with one’s palate. Remember when purchasing salmon, ensure each piece is a similar thickness for consistent cooking. Most grocery stores will have precut pieces all ready to go. As a side note, this sauce pairs well with other proteins like chicken.
- 8 6 oz. salmon fillets
- 1 lemon, cut into wedges
- 4 teaspoons extra virgin olive oil
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- 2 tablespoons garlic powder
- ¾ teaspoon salt
- 1 tablespoon onion powder
- ⅛ teaspoon black pepper
- ¼ cup gluten-free soy sauce
- ¼ to ½ cup grade-B maple syrup
- Rinse and dry salmon fillets.
- Rub each with a lemon wedge.
- Brush 2 teaspoons of oil onto the fleshy side of the salmon (to help seasoning adhere).
- In a bowl, mix nutmeg, cinnamon, garlic powder, salt, onion powder and black pepper. Sprinkle each filet with spice mix. Let sit covered in fridge for 1 hour.
- Heat skillet and coat bottom with 2 teaspoons of oil.
- When oil is hot, place salmon in skillet, flesh side down, and cook over high heat for about 4 minutes or until brown. Turn over and cook for an additional 4 minutes.
- In a saucepan, mix together soy sauce and maple syrup over medium heat until sauce is thick enough to coat the back of a spoon (about 7 to 10 minutes).
- Drizzle sauce over salmon fillets and serve.
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