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Found 14 results

  1. Salmon Cakes, Grain Free Paleo Bit inspired by a few of our members and limitations I decided to combo and modify a few recipes to make this one without garlic, or onion in the base cakes. 3 6oz cans Salmon drained, crumbled 2 tbsp Fresh Dill minced fine (6 grams) 4 Eggs whisked (Room Temperature) 1/4 cup (28g) Coconut Flour 1/4 cup (20g) shredded Unsweetened Shredded Coconut 1/2 tsp Baking Powder 1/4 cup (60g) Unrefined Coconut oil (Melted) Black Pepper and Salt to taste (I omit salt) 2 tbsp coconut oil to fry them in 1. Whisk together your coconut flour, baking powder, shredded coconut, black pepper salt, 2. In another bowl mix your whisked eggs, coconut oil, salmon, and dill combining thoroughly with your hands or a spatula 3. Combine both bowls and mix well working like a meat loaf by hand. 4. Put in the fridge to set up for 30-60 mins, 5. Form into patties cooking 1-2 mins each side on medium heat adding more oil as needed between batches. These pair well with ranch, ketchup, or dill sauce. I can provide recipes for sauces if needed
  2. 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. Ingredients 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 Directions: 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. Enjoy!
  3. Celiac.com 06/28/2016 - If you're looking for and easy yet exotic way to serve fish, look no further than this soy and mirin glazed salmon. It's easy to make and offers a delicious departure from standard fare. Ingredients: 4 6-ounce salmon fillets, skin removed (preferably cut narrow and tall, rather than wide and flat) 1 cup sake, for soaking the salmon ½ cup water ¼ cup mirin (Japanese sweet rice wine) ¼ cup light brown sugar ¼ cup soy sauce 1½ tablespoon rice vinegar 2 scallions, chopped Instructions: Place the salmon in a bowl, cover with sake and soak for 10-15 minutes In a separate bowl, add mirin, brown sugar, and soy sauce. Stir to dissolve sugar. Transfer the salmon to the marinade for 5 –10 minutes, turning once. Meanwhile, place a large non-stick skillet on the stove and heat to medium-high heat. Place the salmon fillets in the hot pan – skin side up – and cook for a few minutes until nicely seared and coated with a rich brown glaze. Watch carefully, this happens fast. Turn the fillets over, reduce the heat to medium, and add the marinade and water to the pan. Cook 3-5 minutes more, until fish reaches desired doneness. Do not overcook. If the sauce thickens too fast, just add a bit of water a few tablespoons at a time. Do not burn. Transfer salmon fillets to serving platter or plates. Cook until sauce is reduced and thickened, then turn off heat. Add the rice wine vinegar to the sauce and stir. Pour the sauce over salmon fillets, top with scallions and serve.
  4. 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. Ingredients: 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. 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.
  5. Celiac.com 12/29/2015 - Great dips are as indispensible to the holidays as glad tidings and good cheer! This smoked samlon dip is sure to be a hit at your next party snackfest. Ingredients: 8 ounces cream cheese, at room temperature 4 ounces smoked salmon, minced ½ cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 2 teaspoons minced chives 1 teaspoon prepared horseradish, drained ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Directions: Whisk the cream cheese in a bowl until smooth. Add the sour cream, lemon juice, dill, chives, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with cucumber rounds, gluten-free crackers, or with pieces of toasted gluten-free bread and/ or gluten-free crackers.
  6. Celiac.com 04/29/2014 - I love salmon, especially smoked salmon. I like to pair it with my favorite gluten-fee bread or crackers and my favorite cheese. Another way I like to enjoy smoked salmon is with a green salad. This is a versatile recipe that makes for a great lunch, when made with smoked salmon, and is also offers a good way to get rid of any salmon leftover from yesterday’s dinner. Feel free to substitute cold cooked salmon for smoked salmon as you like. Ingredients: Butter lettuce 1 pound thinly sliced smoked salmon 4 hard-boiled eggs 2 teaspoons prepared horseradish 2 teaspoons coarse-grain gluten-free mustard ¼ cup heavy cream ¼ cup whole milk greek-style yogurt ¼ cup fresh lemon juice 1 Persian cucumber, sliced thin 2 tablespoons finely chopped fresh dill ¼ red onion, sliced into half rings 1 lemon, cut into wedges 2 tomatoes, cut into wedges ¼ cup capers kosher salt and black pepper, to taste gluten-free crackers and/or toasted gluten-free bread Directions: Divide the butter lettuce and salmon among 6 plates. To each add ½ eggs, sliced lengthwise, onion slices, tomato wedges, capers In a small bowl, combine the horseradish, mustard, yogurt, sour cream, lemon juice, salt, and pepper, and set aside. Add the cucumber and up to half the dressing to the large bowl and toss. Divide among plates and sprinkle with the dill. Serve with gluten-free crackers and/or toasted gluten-free bread Serve with the dressing on the side, and lemon wedges, as desired.
  7. Celiac.com 04/25/2014 - I'm a person who appreciates a meal that looks and tastes fancy, but which comes together quickly and easily. This recipe blends crème fraîche (fancy sour cream), two kinds of mustard and a few other ingredients to deliver some culinary magic. This easy salmon dish makes for an easy upscale dinner, or an easy way to just kick things up a bit in the kitchen. You can make this with regular sour cream in a pinch, but it's good to blend a bit of plain cream into the sour cream, as crème fraîche is less sour than most American sour cream. Ingredients: 4 wild salmon fillets, 6-8 ounces each 1 cup crème fraîche, (or sour cream, in a pinch) 2 tablespoons Dijon mustard 2 tablespoon brown apple cider mustard (I use Amy's) 1 tablespoon dry white wine 2 tablespoons minced shallots 1 tablespoon minced fresh dill 2 teaspoons drained capers 1 teaspoon kosher salt ½ teaspoon pepper dash of paprika minced fresh dill for garnish Directions: Heat the grill to 450 degrees F. In a small bowl, combine both mustards, wine, shallots, dill, capers, salt, and pepper. Whisk well and whisk in the crème fraîche until blended. Pour into a small sauce pan and place on low heat. Do not boil, but allow to gently come to a low simmer, stirring occasionally, for 10 minutes or so until ready to serve fish. Sprinkle top of the fish generously with salt and pepper, and rub a bit of olive oil onto the skin on the bottom. Place fish on hot grill, skin side down. Cook fish until it the oil begins to seep from the seams. Do not overcook! Remove from grill, and plate. Remove the sauce from the heat. Spoon a bit of sauce over each fillet, and serve the extra on the side. Top with a dash of paprika and dill. Garnish with sprig of dill. Serve hot or at room temperature with rice on the side.
  8. Celiac.com 08/20/2013 - Teriyaki is one of those easy-to-love Japanese dishes that have found a welcome home on many eatery menus in the U.S. These kebabs offer an easy to make, barbecue friendly version that will have your guests clamoring for more. This recipe produces tasty gluten-free kebabs of teriyaki-glazed chicken, shrimp and/or salmon. Serve alone for a snack, or with rice and salad or grilled vegetables for a full meal. Ingredients: 2 pounds cubed chicken thigh meat, shrimp, or salmon 4 dozen chunks of fresh pineapple Gluten-free teriyaki sauce (recipe below) Bamboo skewers (1 dozen or so, soaked in water 20 min) Directions: Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Prepare the teriyaki sauce as indicated below. Skewer 4-5 pieces of chicken, shrimp or salmon per skewer. Put fresh pineapple chunks between the pieces. Grill until done. Remove and coat with finished teriyaki sauce. Serve. Gluten-free Teriyaki Sauce Recipe Ingredients: 3 tablespoons water 3 tablespoons sake ¼ cup mirin (Japanese rice wine) ¼ cup gluten-free soy sauce 3 tablespoons brown sugar 1 tablespoon honey 1 teaspoon fresh ginger, minced 1 teaspoon garlic, minced ¼ teaspoon sesame oil 3 tablespoons cornstarch ¼ cup cold water Directions: Mix everything (except the cornstarch and ¼ cup of water) together and then use to marinate chicken for 20-30 minutes. Important: Scale sauce according to how many skewers you are grilling. The above makes sauce for about a dozen or so skewers. Once chicken is marinated, remove and drain chicken. Place sauce in a sauce pan and bring to a boil. Once mixture boils, lower heat and simmer about 3-4 minutes or so, stirring generously. Mix cornstarch and cold water in a cup and dissolve. Add little by little to sauce in pan, stirring until mixture reaches desired thickness. Thin with water if too thick. Brush over cooked meat and serve. Store in the fridge for up to a week.
  9. This glazed version is one of my many favorite ways to enjoy salmon. The glaze offers just the right blend of honey, ginger, and soy, along with a tiny zing from the hot sauce, to produce grilled salmon that is sure to please. Glaze can be prepared ahead of time, as needed. Great for barbeques and cookouts! Ingredients: 4 salmon fillets, about 1 pound ½ cup soy sauce ¼ cup honey ¼ cup water ¼ cup olive oil 1 teaspoon fresh ginger, shredded dash of lemon pepper dash of garlic powder dash of onion powder dash of salt 1 teaspoon Sriracha hot sauce Directions: Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, mix soy sauce, hot sauce, honey, ginger, water, and olive oil until honey dissolves. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Heat grill to medium-high. Lightly oil grill grate. Remove the filets to a plate and discard the marinade. Place salmon skin up on a hot grill, about 475 degrees Fahrenheit. Sear to capture the juices, then flip to skin-side down. Cook salmon about 3 minutes per side, or until the fat begins to seep from the seams. Plate and serve with rice and vegetables.
  10. 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: 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.
  11. Celiac.com 01/23/2014 - Wild salmon is one of the perpetual favorites at my dinner table. This recipe adds dash of Dijon mustard, pecans, parsley and Romano cheese to deliver this salmon dish that is sure to be a hit at your table. Ingredients: 4 salmon fillets (4 ounce) ¼ cup butter, melted (not margarine!) 3 tablespoons Dijon or brown mustard 1 teaspoon dry white wine 1½ tablespoons honey ¼ cup crushed Rice Chex ¼ cup finely chopped pecans ¼ grated Romano or Parmesan cheese ¼ teaspoon paprika 4 teaspoons chopped Italian parsley salt and pepper to taste 1 lemon, for garnish Directions: Heat oven to 400 degrees F (200 degrees C). In a small bowl, mix butter, mustard, wine and honey. Set aside. In another bowl, mix Rice Chex, chopped pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, then sprinkle the tops of the fillets with the Chex mixture. Top with paprika. Bake salmon 12 to 15 minutes until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon. Serve with rice and vegetables for a delicious meal.
  12. Okay, salmon is one of my all-time favorite fish. I love it raw, I love it cooked. I like it grilled, baked, poached or fried. Pretty much any way you can make it, I'll eat it with a smile on my face. Salmon is one of those fish that needs minimal added preparation to be delicious. This recipe honors that fact. It is fast, easy and tasty, and it will have your guests clamoring for more. Ingredients: 12 ounce salmon fillet, cut into 4 pieces 2 cloves garlic, crushed ½ tablespoon of paprika 1 lemon cut into wedges, for serving Coarse-grained salt Freshly ground black pepper Directions: Preheat the oven to 450 degrees F. Season salmon with salt and pepper and paprika. Rub with garlic. Place salmon, skin side down, on a non-stick baking sheet or baking dish. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with lemon wedges. I like to serve it with a side of rice, or with my favorite gluten-free pasta.
  13. Does anyone know where I can get gluten-free, plain salmon? I read about the salmon in the grocery stores having some food coloring added to the meat to make it pink. Does the pink coloring have any dubious ingredients in it? I'd like to get gluten-free salmon from from Publix, Whole Foods, Walmart, or Fresh Market. Does anyone buy salmon from either of these places?
  14. I’m a big fan of just about any “one-pot” meal. A good one-pot meal is easy to make and brimming with flavor. The flavors in this simple dish come together seamlessly. The roasted vegetables and herbs infuse the flaky salmon. This recipe serves four, but can easily be adjusted to accommodate more or fewer people. Add this to your repertoire for quick entertaining or classic, at-home comfort. Ingredients: 4 6-8 ounce salmon fillets, skin removed 2 fennel bulbs, cut into ½-inch wedges 1 pound small pearl onions, peeled 6 cloves garlic 2 cups cherry tomatoes 2 tablespoons olive oil 2 teaspoons fresh lemon juice 3 sprigs each fresh thyme and rosemary 1 teaspoon each salt and pepper, plus more to taste Directions: Preheat oven to 400° F. Place fennel, onions, garlic, tomatoes, and herbs in a baking dish. Season with 1 teaspoon of salt and pepper and coat in olive oil. Roast for 15 minutes. Rinse and pat dry salmon fillets. Remove baking dish from the oven and place salmon in the center, cover with vegetables. Drizzle with lemon juice and return to oven for 10-12 more minutes. Serve with herbs or fennel fronds as a garnish.