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Roasted Salmon with Potatoes and Cauliflower (Gluten-Free)

Celiac.com 03/10/2016 - It's salmon season here in California, and so it's time for some tasty gluten-free salmon recipes. This tender, juicy salmon paired with roasted cauliflower, carrots and potatoes is a dish that's sure to please.

Photo: CC--KristaIngredients:

  • 1½ pounds fresh salmon fillets, skin on
  • 1 head cauliflower
  • 1 pound Yukon gold potatoes, quartered
  • 1 large onion, sliced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • kosher salt
  • pepper

Directions:
Heat oven to 450F.

Cut the potatoes into quarters, and remove the cauliflower from the main stem. Halve the cauliflower pieces longways.

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On a rimmed baking sheet, toss together the cauliflower, potatoes, and onion with the oil, ½ teaspoon salt, and a dash of pepper and paprika.

Spread in an even layer and roast for 15 minutes.

Season the salmon with garlic, salt and pepper and paprika, and nestle it among the vegetables.

Continue roasting until the vegetables are golden brown and tender, and the fat begins to seep from the edges of the salmon, about 6 to 8 minutes.

Serve fish and the vegetables alone or with rice. Pair with your favorite wine or gluten-free beer.

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1 Response:

 
Mar
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said this on
14 Mar 2016 8:04:29 AM PDT
Although this is a nice recipe, I wonder if anyone is investigating how West Coast Salmon might have been affected by the Fukushima radiation that leaked for years into the ocean and eventually made its way to the California coast? Did it result in contamination to the salmon who had to swim through it? Seems likely, but no one's talking about it. Does anyone have any reliable informaiton on this?




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@cyclinglady thanks for checking in Restricted diet didn't do much. Still had some VA last time they checked. Heath still otherwise fine, so RCD remains unlikely. My sxs kick in lockstep with life stress, so that kind of points to some general IBS stuff on top of celiac disease. Very doubtful I'm getting any gluten in, but fingers crossed my system is just a little hyper-vigilant, as I ponder on this thread.

I have always noticed that the table wine in Europe is pretty damn good! I am a wine lover and so is my husband but he does like his Green's beer.

The reason they set the limit at 20ppms is that through scientific study, they have proven that the vast majority of people with Celiac Disease do not have an autoimmune reaction to amounts below that......it is a safe limit for most. Also, just because that limit is set at 20ppms, does not mean that gluten-free products contain that amount of gluten. Testing for lower levels becomes more expensive with each increment down closer to 0-5ppms, which translates into higher priced products. Unless you eat a lot of processed gluten-free food, which can have a cumulative affect for some, most people do well with the 20ppm limit.

I'm in the Houston area so I'm assuming there are plenty of specialists around, though finding one that accepts my insurance might be hard. This might sound dumb, but do I search for a celiac specialist?? I'm so new to this and want to feel confident in what is/isn't wrong with my daughter. I'm with you on trusting the specialist to know the current research.

Hi VB Thats sounds like a good plan. Would it help to know that a frustrating experience in seeking diagnosis isn't unusual With your IGG result I'm sure a part of you is still wondering if they are right to exclude celiac. I know just how you feel as I too had a negative biopsy, but by then a gluten challenge had already established how severely it affected me. So I was convinced I would be found to be celiac and in a funny way disappointed not to get the 'official' stamp of approval. Testing isnt perfect, you've already learned of the incomplete celiac tests offered by some organisations and the biopsy itself can only see so much. If you react positively to the gluten free diet it may mean you're celiac but not yet showing damage in a place they've checked, or it may be that you're non celiac gluten sensitive, which is a label that for a different but perhaps related condition which has only recently been recognised and for which research is still very much underway. We may not be able to say which but the good news is all of your symptoms: were also mine and they all resolved with the gluten free diet. So don't despair, you may still have found your answer, it just may be a bit wordier than celiac! Keep a journal when you're on the diet, it may help you track down your own answers. Best of luck!