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Paleo Maple Salmon (Gluten-Free)

Journal of Gluten Sensitivity Autumn 2016 Issue


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.

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Ingredients

  • 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

Directions:

  1. Rinse and dry salmon fillets.
  2. Rub each with a lemon wedge.
  3. Brush 2 teaspoons of oil onto the fleshy side of the salmon (to help seasoning adhere).
  4. 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.
  5. Heat skillet and coat bottom with 2 teaspoons of oil.
  6. 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.
  7. 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).
  8. Drizzle sauce over salmon fillets and serve.
  9. Enjoy!

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If you're going to continue to push for a diagnosis stay on gluten! A break could lead to a false negative. It's a lot harder to go off it and then go back on...

I still prefer steaming, but I wash my white rice throughly. I purchase California rice which has a lower level of arsenic. Moderation is key to most everything! ?

I eat pretty much grain free just fine, I eat fats instead. But on a side note I posted some specialty and grain free options as of late in the food alternative page where I list companies and food product alternatives. I honestly just welcomed bread back into my life, I found a company that makes grain free bread out of nut flours. Given you have to toast the dang bread to use it well but seems to work decently. Pasta there are carb free versions out there, and there are ones made with quinoa, buckwheat, or other grains, I even know one company that makes nut flour based ones. You can get these gluten-free options and avoid the rice. As to levels of arsenic they do test foods for these, and all should be safe, the trace amounts and the sheer amount you would have to eat to get effected is staggering, a bit of rice will not hurt you regardless if your concerned I know gluten-free watchdog does arsenic testing on products you could check and find the "safest ones" for your concerns.

I've forgotten them, just remember the good stuff. Weekends in Baja or Vegas or up Pacific highway to see the Redwoods and Frisco. Watching the sunrise at Mount Soledad and watching it drop into the Pacific in the evening. Carne Asada Burritos on Garnet* Solana beach ale* Gorgeous women entranced by my exotic accent, humboldt county weed, raves at the romper room, *1.99 are you out of your mind Denny Breakfasts, Christmas on the beach, *Beers in the gaslamp quarter. I need one of these * which by the power of my imagination have magically become gluten free AANNNYWAAY... Arsenic in rice. Yeah.

Oh, it definitely struck me as very odd! It also says "no significant increase in intraepithelial lymphocytes". That's their favorite word I guess! My blood work pre-biopsy also showed increase lymphocytes and my primary doctor said it usually means increased inflammation. Doing all the things I can now---filing a complaint, I've emailed my doctors to tell them I'm upset and don't think I received proper care, I'm in the process of trying to see a naturopath that diagnosed a friend of a friend w celiac. I'm going to see if i can get the other blood work done with them---and I've been gluten free for a week and a half!