Dill Salmon & Avocado Salad
Ingredients
- Two pounds of fresh Atlantic salmon
- 2 tablespoons fresh chopped dill
- Two lemons, squeezed (about 1/4 cup lemon juice)
- 2 avocado’s
- 2 tomatoes
- 1 table-spoon mint
- 2 tablespoons balsamic reduction
- salt & pepper
Directions
- Salt & pepper the salmon after cutting up into single servings
- Douse with lemon juice (half the juice) and sprinkle the dill
- Wrap in plastic wrap and put in the fridge; preheat the oven to 400 degrees
- Cut up the avocados and tomatoes
- Chop the mint
- Toss avocados, tomatoes, mint and balsamic reduction
- *in this recipe I also made wild rice and quinoa with garlic and tossed together too as well as zucchini sauteed in olive oil with a dash of salt and pepper
- Take salmon from the fridge, coat in lemon again and bake for 15-20 minutes or until salmon is light and flaky
Lemon Salmon and Dill Cucumbers
Ingredients
- 4 salmon steaks (halved, bone cut out)
- Salt, pepper
- 2 table spoons fresh dill finely chopped
- 1/2 teaspoon stevia (optional for a slightly sweet tang)
- 2 large cucumbers, peeled
- 1 table spoon earth balance butter
- 3 large lemons
- Set broiler on to warm up
- Sprinkle stevia, salt & pepper on salmon steaks and place in fridge while preparing the rest
- Cut cucumber in half, and de-seed it; cut into half moons
- Cut lemons in half, and then a lil off the bottom so that it will stand upright
- Put lemons on a broiler pan (the salmon will be put on here too so be sure it is big enough)
- Put lemons in the over first; for about five minutes, the take pan out, add the salmon and put back in the oven
- In a skillet melt the butter; add the cucumbers
- Salt & pepper the cucumbers and saute over high heat for two minutes; add the fresh dill and toss well; cook for three more minutes, turn heat off
- Remove the salmon after 5-7 minutes (when the salmon is light pink)
- Squeeze desired amount of lemon onto salmon
Macadamia Tilapia
Ingredients:
- 4 tilapia filet’s
- 1/2 t stevia
- 1/2 cup gluten free bread crumbs (I toast my home made bread and using a cheese grater crumble it!)
- 2 tablespoons crushed macadamia nuts
- 2 tablespoons of chia seed
- 1 tablespoon olive oil
- 1 egg
- 1 tablespoon unsweetened almond milk
- 1 tablespoon liquid amino’s (or gluten free soy sauce)
- Preheat the oven to 400 degrees
- Brush the olive oil in a large glass baking dish
- In a small bowl whisk the egg, milk and liquid amino
- In a separate bowl blend the stevia, nuts and bread crumbs
- Dip the tilapia in the egg mix and then the dry mix, place in the baking dish (spread the extra bits of dry stuff on top of the fish!)
- I added cinnamon coated butternut squash in the dish (I recommend you start baking these for about 15 minutes prior to adding to the fish dish, or microwave for 5 minutes)
- Bake for 15 minutes, then turn oven up to 475 and bake an additional 5 minutes for browning
Cranberry, Grapes & Shrimp Salad
Ingredients:
- Uncooked shrimp (1 pound)
- 1 ripe avocado (cut into squares)
- 2 heads of Romaine lettuce
- Small bag of ocean spray dried cranberry’s
- One cup of sliced green grapes (sliced in half)
- Two large tomatoes (diced)
- One large cucumber (peeled and sliced)
- Earth’s balance vegan butter
- Liquid Amino’s
- Balsamic reduction
- Sunflower seeds (shelled)
- A couple of hours before , de-vein the shrimp and peel shell/tails off. Wash and put in a large ziplock bag with 1/4 cup of liquid amino’s. Place in fridge.
- Turn oven on to 450 degrees
- Lightly spray baking sheet with olive oil (or brush it on)
- Dump the bag of shrimp on the baking sheet and spread out
- Melt 1/4 cup of Earth’s balance vegan butter and drizzle on the shrimp
- Bake for approximately 10 minutes (till shrimp are just opaque/pink)
- While the shrimp is baking you can prep all the salad ingredients (peeling, slicing/dicing, etc)
- When shrimp are cooked toss all the ingredients together and after placed in individual bowls, drizzle with balsamic reduction.
Sweet Pesto Salmon
Ingredients:
- Fresh, natural wild salmon (I used two pounds; adjust below as you adjust your salmon)
- Fresh basil (one table spoon)
- Dried basil (one table spoon)
- Dried oregano (one table spoon)
- Apple cider vinegar (two table spoons)
- Agave nectar (three table spoons); can use honey instead
- 1/2 cup olive oil
- Stone ground mustard (one table spoon)
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- Put all sauce ingredients into a blender
- Brush on washed salmon
- Seal in zip lock bag for two hours (even one hour would do)
- Put in glass baking dish and pour extra sauce over the salmon
- Bake at 400 degrees for 15-20 minutes (will vary on thickness of salmon-check your fish before you pull out with a toothpick)
- Pour extra sauce from dish over fish on plates (extra yum!)
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