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.
- 8 6 oz. salmon fillets
- 1 lemon, cut into wedges
- 4 teaspoons extra virgin olive oil
- â…› teaspoon nutmeg
- â…› teaspoon cinnamon
- 2 tablespoons garlic powder
- ¾ teaspoon salt
- 1 tablespoon onion powder
- â…› 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.