Best Gluten Free Indian Spiced Salmon With Dal And Raita Recipes
GLUTEN-FREE BASIL SALMON AND JULIENNE VEGETABLES
Looking for a colorful seafood dinner using Progresso™ broth? Then check out this great salmon and veggie dish that's ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 12-inch skillet with cooking spray without flour; add oil and heat over medium heat. Add bell pepper stir-fry; cook 2 minutes, stirring occasionally. Stir in zucchini.
- Place salmon, skin side down, in skillet, pushing down into vegetables if necessary. Sprinkle salmon and vegetables with basil, seasoned salt and lemon-pepper seasoning. Pour broth over salmon and vegetables.
- Reduce heat to medium-low; cover and cook 8 to 10 minutes or until salmon flakes easily with fork. Remove salmon and vegetables from skillet with slotted spoon.
Nutrition Facts : Calories 250, Carbohydrate 12 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 6 g, TransFat 0 g
GLUTEN-FREE SALMON RECIPE
I love to eat salmon. Actually, I love the idea of eating salmon. All those good omega 3's. Lately, I've been on a quest to create salmon toppings that disguise the fishy flavor. Here's one that worked well. This gluten-free salmon recipe is great, though particularly tasty in summer when the salmon can be grilled outdoors instead of baked in the oven. This recipe and more like it can be found over at elanaspantry.com
Provided by Elanas Pantry
Categories Free Of...
Time 2h20m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse salmon fillets, place in a Pyrex 10 x 7 inch baking dish and drizzle with lemon juice.
- In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste.
Nutrition Facts : Calories 270.5, Fat 17.1, SaturatedFat 2.9, Cholesterol 51, Sodium 345.8, Carbohydrate 4, Fiber 1.2, Sugar 0.4, Protein 25
INDIAN SPICED SALMON
Spice up your salmon for an easy midweek meal with a bit of wow factor, or even for a casual dinner party. Indian spices and tamarind bring depth of flavour
Provided by Diana Henry
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water - you won't need much - to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you're in a rush).
- Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.
Nutrition Facts : Calories 520 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
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