Mouthgasmic

A Gluten-Free Blog for the Taste Full World

Firecracker Salmon May 19, 2009

Filed under: Found Foodies,Gluten Free,No Cane/Refined Sugar — Laura @ 12:28 am
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This recipe is a new favorite. Marinating the fish is a must; it will be fall-apart tender. Serve with sauteed vegetables and rice for a truly mouthgasmic experience.

INGREDIENTS:

8 (4 ounce) fillets salmon

1/2 cup peanut oil

4 tablespoons soy sauce

4 tablespoons balsamic vinegar

4 tablespoons green onions, chopped

3 teaspoons brown sugar (or honey)

2 cloves garlic, minced

1 1/2 teaspoons ground ginger

2 teaspoons crushed red pepper flakes (or a squirt of Sriracha sauce)

1 teaspoon sesame oil (optional, substitute with more peanut oil)

1/2 teaspoon salt

DIRECTIONS

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.

2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.

3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

** I cooked my salmon in a pan on the stove and it turned out lovely.

**In the leftover sauce, I sauteed fresh green beans and practically collapsed from sheer delight.

Firecracker Salmon

Source

 

Simple Salmon March 24, 2009

Filed under: Creative Creations,Gluten Free,No Cane/Refined Sugar — Laura @ 2:31 pm
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This is one of my favorite ‘College Gourmet’ recipes. It’s tasty, but easy, quick, and, depending on the market price of salmon, a relatively inexpensive treat. Most days, you can find some nice individual or couple size portions of salmon at Trader Joes for a decent price. You can make this recipe more gourmet or organic by mashing a fresh pineapple and rescuing the juice (and some of the mash probably) if you want and you have time.

What you need:

Salmon- amount is up to you

Pineapple juice- I usually use what I can squeeze out of a regular size can (16oz?) of pineapple chunks.

Tarragon- Dried.

Minced garlic-optional

What you do:

Lay your salmon on a baking sheet, preferably sprit zed with cooking spray or brushed with olive oil.

Pour pineapple juice over fish. You just want enough to coat the fish, not drown it. I suggested a cooking sheet so that if you put too much juice, it will just spread out over the pan. You could use a casserole dish if you’re careful not to submerge the salmon. This will keep the juice closer to the meat and it will have more absorb more.

Sprinkle tarragon over the salmon. If the leaves are large, grind them into smaller pieces so they are better distributed and are less likely to burn in the oven. Do the same with the garlic if you’ve decided to use it.

Cover with foil and bake in oven ~20 minutes. You have to watch this one as overcooked salmon is a Mouthgasmic no-no. Temp: 375 if a thinner piece of fish, 350 for slow cooking thicker slabs.

Once fish is almost done, you can uncover, spoon juice from the dish over the salmon and turn oven up 25 degrees to get a golden crust, about 5-10 minutes.