Easy and Gluten Free Baked Salmon Dishes

Salmon is an extremely popular type of oily fish. Considered healthy due to its increased amounts of omega-3 fatty acids, proteins, and vitamin D, salmon is an excellent source of good cholesterol. Based on the specie used to cook the meal, salmon has between 24 and 214 mg/100 g of fat.

Whether we’re consuming farmed salmon from Loch Duart – one of the most renowned companies on the market, or wild salmon fished from the ocean, there’s no doubt that the benefits are endless.

In the following lines we’re introducing several delicious gluten-free dishes based on salmon. Prepare yourself an easy yet scrumptious meal without having to worry that you’ll gain weight. As a matter of fact, salmon is a fat burning food, which means that the more you eat, the faster it will be to lose weight.

Baked salmon with Asparagus and Basmati Rice

salmon and lemonIngredients: ½ tbs chili powder, ½ tbs ground cumin, salt, 2 tbs olive oil, 6 ounces of salmon filets, ½ cup of yogurt, 10 medium-sized asparagus, 2 tbs lemon juice, 2 cups of cooked rice (basmati).

Pre-heat the oven first. Grab a pot and a baking sheet, and spread the olive oil across the surface. Place the salmon filets evenly apart, and get ready to mix the spices together in a bowl. Blend the chili powder with cumin, and salt. The mix should be poured over the salmon. Add the asparagus (make sure to place it between the fillets, on the baking sheet).

The pot should go in the oven for about 8 minutes. Don’t forget to check the salmon to make sure it’s done. The final step is to pick an ordinary plate. Place rice at the bottom, a salmon fillet on top with 2 pieces of asparagus, and spray some remaining sauce from the pot all over the dish.  Bonne Appetite!

 

Roasted Salmon with Garlic & Brussels Sprout

brussel sproutsIngredients: ¼ olive oil, 14 cloves garlic (trimmed and divided) , 2 tbs of fresh oregano, 1 tbs salt, ¾ tbs freshly grounded pepper, 7 cups of Brussels sprouts, 2 pounds of salmon (skinned and cut fillet) ¾ cup of  white wine, lemon wedges.

Your first step is to pre-heat the oven to 450°F. Grind 2 cloves of garlic with 1 tbs of oregano, ½ tbs of salt, olive oil, and ¼ tbs of pepper. The remaining cloves of garlic should be halved and tossed in a roasting pan together with the sprouts and 3 tbs of olive oil. Let the mixture roast for 15 minutes.

Add white wine to the mix, rouse the vegetables, and place the salmon fillet on top. Sprinkle some more white wine; add 1 tbs of oregano and ½ tbs of pepper and salt. Let the dish bake for about 7 minutes and serve on a wide plate with lemon wedges.

Parched Salmon with Peppercorn Sauce

Ingredients: skinned & cut salmon on 4 pieces, ¼ tbs of salt, 2 tbs canola oil, ¼ cup of lemon juice, 4 tbs of butter (preferably unsalted), 1 tbs of green peppercorns (in vinegar, crushed, rinsed).

Add salt on the pieces of salmon. Heat some oil in a wide pan, include the salmon and leave it to cook for about 7 minutes in total. Remove the pan, add some lemon juice on the fish, butter, more salt, and the peppercorns. Stir everything with extreme care until the butter has been fully incorporated.

 

Poached Salmon with Freshly Cut Herb Salad

Ingredients: 1 ¼ salmon (cut and skinned), 1 tbs of salt, 2 cups of white wine (preferably dry), 2 cups of water, 10 peppercorns, ¼ tbs of crushed pepper, fresh mint, 1/3 cup of sliced shallot, 2 tbs of olive oil, lemon juice, 1 brunch of parley (flat-leafed).

Season the salmon fillet with salt. Place the peppercorns, wine, and crushed pepper into a wide saucepan, and let it simmer. Arrange the fish into the steaming liquid and let it cook gently for 6 minutes. Remove it and leave it on a plate. Toss the parley leaves and the mint into a bowl, add oil and 1 tbs of lemon juice and serve with freshly cut herbs.

As you can see, salmon is an excellent fish that one can cook easily in a couple of minutes. It’s extremely important to opt for fresh salmon because it’s a lot healthier. Try not to add too much oil to your dishes, and to make every recipes stand out, it’s best to use as many fresh ingredients as possible.

 

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