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  • Jefferson Adams

    Marinated Grilled Salmon (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Salmon season is nearly upon us here in northern California, so those blessed to live here, or somewhere else where good salmon is available can look forward to a summer of delicious fish.

    Good salmon is one of this treats that can stand on its own merits with little or no adornment. In summer, I like to put salmon steak or fillet on the grill with a few good veggies. It's an easy dish to make, and one that pairs nicely with rice for a lean, nutritious meal. Here's a delicious way to grill salmon:



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    Ingredients:
    1½ pounds salmon steaks or fillets
    ½ teaspoon fresh ground ginger
    2 cloves fresh garlic, minced
    ⅓ cup gluten-free soy sauce
    ⅓ cup orange juice
    ¼ cup honey
    2 green onions, chopped

    Directions:
    1. In a glass dish, or a large resealable plastic bag, mix ginger, garlic, soy sauce, orange juice, honey, and green onion.

    2. Place fresh salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for about 30 minutes.
      
    3. Heat barbecue, or outdoor grill to medium heat.
      
    4. Remove salmon from marinade, drain excess. Toss out remaining marinade.

    5. Grill salmon on a lightly oiled grill for 12 to 15 minutes for each inch of thickness, or until the fish flakes easily with a fork.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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