Best Gluten Free Salmon Recipes

GLUTEN FREE SALMON PATTIES

Steps:

• Heat skillet on Med.-high heat, with oil.
• mix all the rest of ingredients together very well, patty, and throw on skillet. cook on each side 5-10 minutes, or until it is browned and firm.
• remove, serve, and enjoy, I like mine with a horseradish sauce.

SALMON AND HERB IMPOSSIBLE PIE - GLUTEN FREE

Steps:

• Preheat the oven to 180 degrees celcius.
• Lightly grease a 20cm pie dish.
• Place flour, eggs, butter and dill in a bowl. Season with salt and pepper. Hand whisk until combined and smoothe. you can use a stick blender or food processor if desired but there is really no need.
• Pour into prepared pie dish and top with salmon, onion and cheese.
• Bake 30-40 minutes or until the mixture is set and the top is browned. You will see that the pie leaves the side of the dish as it forms the crust.
• Serve warm with a salad.
• Substitute.
• - dried herbs if fresh dill is unavailable.
• - tinned pink salmon in place of red salmon.
• - oil in place of butter.

GLUTEN-FREE SALMON RECIPE

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.

GLUTEN-FREE JAPANESE LACQUERED SALMON

Steps:

• In large bowl, beat orange juice, wine, ketchup, soy sauce, honey and miso with whisk until miso has dissolved. Add garlic and gingerroot. Place 1 cup of the marinade in 1-quart saucepan. Heat over medium-low heat; simmer 15 to 20 minutes or until mixture is reduced by half. Strain marinade to remove garlic and ginger pieces.
• Meanwhile, place salmon fillets in bowl with remaining marinade. Cover; let stand 20 minutes to blend flavors. (Mixture can be covered and refrigerated up to 2 hours.)
• Heat oven to 400°F. Place oil in ovenproof 12-inch skillet. Place skillet in oven about 1 minute or until hot. Add salmon, skin side down. (Discard remaining marinade from bowl.) Bake salmon 8 to 10 minutes or until fish flakes easily with fork. Remove skillet from oven.
• Turn oven control to broil. Brush tops of salmon with reduced marinade. Broil 4 to 6 inches from heat 2 to 3 minutes or until salmon starts to brown.
• To serve, place salmon fillets on 4 serving plates; drizzle with reduced marinade. Top with cilantro and lime wedges. Serve with rice.

GLUTEN-FREE INDIAN SPICED SALMON WITH DAL AND RAITA

Steps:

• In medium bowl, mix Raita ingredients. Cover; refrigerate until ready to serve.
• In 4-quart saucepan, heat 2 teaspoons oil over medium heat until hot. Add yellow onion; cook and stir about 4 minutes or until soft. Add cardamom and salt; cook and stir 30 seconds. Add lentils, tomatoes and water. Increase heat to medium-high; heat to boiling. Reduce heat to medium-low. Cover; cook about 30 minutes, stirring frequently, until lentils are soft and liquid is absorbed.
• Meanwhile, in medium bowl, beat 1 tablespoon oil, 1/2 teaspoon salt and the garam masala. Add salmon; toss to coat.
• Heat 10-inch skillet over medium-high heat. Place salmon fillets in skillet, skin side down. Cook 5 to 6 minutes on each side or until fish flakes easily with fork.
• To serve, divide dal evenly among 8 serving plates. Top with salmon and raita.

GLUTEN-FREE KOREAN SALMON AND SCALLION PANCAKE (PAJEON)

Steps:

• Place the salmon fillet in the center of an aluminum foil piece. Season with salt and pepper and pour sake or wine on top (if using).
• Wrap the salmon with the foil and cook in the oven or oven toaster for 20 - 25 minutes at 400°F/200°C.
• In a small bowl, mix all the 6 ingredients for the sauce and set aside.
• In a larger bowl, mix flour, salt, egg, water and sesame oil.
• When the salmon is cooked, remove the skin and flake the salmon with a folk.
• Add scallions and salmon flakes to the pancake mixture and mix.
• Heat a large non-stick frying pan and spray oil.
• Pour the pancake mixture and cook both sides for about 5 minutes each until lightly browned. (To flip the pancake, you can place a large plate on top of the frying pan, invert the pan over the plate, and transfer the pancake to the frying pan to cook the other side.).
• Transfer the pancake to a large plate and slice it.
• Infuse love and serve with the sauce.

GLUTEN-FREE BASIL SALMON AND JULIENNE VEGETABLES

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.

GLUTEN-FREE SALMON BURGERS

Steps:

• Mix all ingredients in a bowl. Form into patties. Oil up George Forman and grill those patties until done. About 15 minutes on about 300°F I left the lid up until the last 5 minutes to keep them from drying out so much, then I oiled the tops of the patties and closed the lid.

SALMON CROQUETTE SALAD (GLUTEN FREE)

Steps:

• Preheat oven to 400°F/200°C degrees.
• On a sheet of aluminum foil, place salmon fillet in the middle with the skin side down. Sprinkle with salt, pepper, and sake or wine. Wrap the salmon and seal tight.
• Bake for 20 minutes.
• Remove the skin of the cooked salmon and flake the salmon with a fork in a bowl.
• Add rolled oats, egg, scallions, ginger, salt and pepper and mix well.
• Make 8 salmon patties and coat with cornmeal.
• Heat oil in a frying pan and cook salmon patties for a few minutes until browned. Flip and cook the other side as well.
• Mix all the ingredients for the raw cashew sauce in a blender or food processor. Add more water if it's too thick.
• On each salad plate, place greens and two salmon croquettes on top.
• Drizzle the cashew sauce on top.
• Infuse love into the food and serve!

GLUTEN-FREE PASTA WITH SMOKED SALMON AND TARRAGON CREAM SAUCE

Steps:

• Put a large pot of salted water on to boil.
• In skillet over medium high heat, melt the butter.
• Add onions, red pepper flakes (if using), garlic and anchovies.
• Saute for 1 to 2 minutes, breaking up anchovies with back of a spoon.
• Add the smoked salmon and saute for 2 minutes.
• Add the cream, tarragon, salt and pepper. Be careful not to over-salt, as the smoked salmon is quite salty by itself.
• Simmer for 2 minutes.
• Reduce heat.
• Puree just 1/2 of the sauce in a blender or food processor, being careful of hot splatter.
• Return to skillet with the rest of sauce.
• Meanwhile, the water has come to a boil.
• Add Notta Pasta.
• Boil 4 minutes, stirring occasionally, until tender but still firm (al dente).
• Watch cooking time carefully and check for texture.
• Drain and quickly rinse.
• Add to the sauce and toss.
• Serve with grated parmesan and garnish with chopped parsley.
• Enjoy!