salmon Archives | GFF Magazine

Roasted Salmon and Lentil Salad with Mustard Vinaigrette

Erika — Mon, 28 Sep 2020 15:23:16 +0000

This easy salmon recipe, which teaches you how to make restaurant-style salmon with a juicy, slightly translucent center, is your ticket to an elegant, très French feast. Perfect for a luncheon or anytime self-pampering, it’s likely to become an addiction you can feel good about.

Gluten-Free Roasted Salmon and Lentil Salad with Mustard Vinaigrette Recipe

When the fish comes out of the oven, it might not seem done, but it’ll continue to cook to medium-rare as it cools. If you prefer your fish cooked more, roast it for 10 to 12 minutes total.

Servings

Calories 370kcal

Author Niki Ford

Ingredients

For the Lentils:

1/2 cup green, black, or brown lentils
1/2 teaspoon kosher salt
1/2 bay leaf
1 teaspoon olive oil

For the Vinaigrette:

1/2 egg yolk
1 tablespoon champagne vinegar or white wine vinegar
2 tablespoons gluten-free Dijon mustard
6 tablespoons extra-virgin olive oil

For the Salad:

4 (4-ounce) skin-on salmon fillets
Salt and freshly ground pepper
4 cups loosely packed baby lettuces
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/8 cup small tarragon leaves
2 large or 3 small radishes, thinly sliced

Instructions

Make the lentils: In a small saucepan, combine the lentils, salt, bay leaf, and 2 cups water. Bring to a boil over high heat, then lower to a simmer and cook, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Turn off the heat, cover, and let rest for 5 minutes. Discard the bay leaf. Drain the lentils, spread on a plate to cool, and drizzle with olive oil.
Make the vinaigrette: In a small bowl, whisk the egg yolk with the vinegar, mustard, and 2 tablespoons water. Whisk in the olive oil.
Preheat the oven to 450ºF. Line a rimmed baking sheet with parchment paper.
Season each salmon fillet with 1/4 teaspoon salt and a few grinds of pepper and place on the prepared baking sheet. Roast until opaque on the outside and just beginning to flake at the edges with a center that is springy to the touch, 7 to 8 minutes. Immediately transfer the fillets to a plate to cool. When cool enough to handle, remove and discard the skin from each fillet and break the fish into large chunks.
In a large bowl, combine the lettuces with two pinches of salt, the olive oil, and the lemon juice and toss.
To serve, divide the lentils among four plates. Top with lettuces and salmon chunks. Drizzle a few spoonfuls of the vinaigrette over each salad, sprinkle with tarragon leaves and radishes, season to taste with salt, and serve.

Nutrition

Photography Paul Sirisalee

Roasted Maple-Chili Salmon with Brussels Sprouts Gluten-Free Recipe

Erika — Thu, 05 Dec 2019 16:00:00 +0000

A sweet-and-spicy marinade gives this roasted salmon recipe exciting flavor, while crispy brussels sprouts add welcome crunch to this healthy-yet-decadent dish.

Roasted Maple-Chili Salmon with Brussels Sprouts Gluten-Free Recipe

Servings

Calories 367kcal

Author Eric Lundy

Ingredients

tablespoons maple syrup
1 tablespoon sambal oelek or other gluten-free chili paste or chili sauce
1 teaspoon grated orange zest
1 tablespoon orange juice
4 (6-ounce each) skinless center-cut salmon fillets
1 pound brussels sprouts, trimmed and thinly sliced
2 shallots, thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground pepper

Instructions

Preheat the oven to 425°F. Combine the maple syrup, sambal oelek, orange zest, and orange juice in a shallow dish. Add the salmon fillets, turn to coat, and set aside.
Toss the brussels sprouts and shallots with the olive oil, spread in a single layer on a rimmed baking sheet, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until the sprouts are browned and crispy in spots, 12 to 15 minutes, tossing once halfway through cooking.
Toss the sprouts again, push a few sprouts to the side, and place the fillets on the baking sheet. Pour the salmon marinade over the fish, season with salt and pepper, and roast until the salmon is opaque throughout and the sprouts are tender and crisp, 10 to 12 minutes, depending on the thickness of the fillets. Divide between 4 dinner plates and serve.

Nutrition

Photography Erin Ng

Gluten-Free Slow-Roasted Salmon with Quinoa Salad and Sunflower-Tamari Dressing

Erika — Wed, 10 Apr 2019 15:07:04 +0000

Loaded with healthy, satisfying stuff, this one-dish wonder is a sure thing for dinners, workday lunches, and picnics. Don’t be afraid to skip the salmon or swap it for cooked shrimp or to mix in different vegetables. And use the dressing (an adaptation of the addictive dressing served at Northern California Vipassana meditation center) for other salads. This gluten free one dish dinner is a keeper.

Gluten-Free Slow-Roasted Salmon with Quinoa Salad and Sunflower-Tamari Dressing

Servings

Calories 568kcal

Author Erika Lenkert

Ingredients

1 cup quinoa, rinsed
4 4-ounce salmon fillets
Kosher salt and freshly ground pepper
1/4 cup sunflower seeds
1/4 cup apple cider vinegar
1/4 cup gluten-free tamari
2/3 cup canola oil
16 cherry tomatoes, halved
1 tablespoon minced red onion (optional)
2 loosely packed cups baby spinach or arugula
1/2 English cucumber, chopped

Instructions

In a pot with a lid, bring 2 cups water to a boil over high heat. Add the quinoa, turn the heat to low, and simmer, covered, until all of the liquid is absorbed, 15 to 20 minutes. Fluff with a fork and let cool.
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper. Season each salmon fillet with 1/4 teaspoon salt and place them 1 inch apart, skin-side down, on the baking sheet. Roast for 7 to 8 minutes, depending on thickness. Immediately transfer to a plate to cool (they will continue cooking a bit).
In a blender, blend the sunflower seeds and vinegar until smooth. Add the tamari and oil and blend to combine.
In a salad bowl, toss together the quinoa, tomatoes, onion, spinach, cucumber, and dressing. Divide among four dinner plates, top with the salmon, add a sprinkle of pepper, and serve.

Nutrition

Photography Erin Ng

Roasted Salmon with French Lentils and Arugula Gluten-Free Recipe

Erika — Mon, 11 Mar 2019 14:40:47 +0000

Roasted fish and flavorful lentils combine to bring you a spa-like gluten free salmon dinner that feels simultaneously clean and satisfying.

Gluten-Free Roasted Salmon with French Lentils and Arugula

If you’re cooking for two, make half the amount of salmon, but cook all the lentils—they’re a fantastic snack or lunchbox addition.

Servings

Author Eric Lundy

Ingredients

1 cup French lentils
2 cups gluten-free chicken or vegetable broth
1 carrot, peeled and cut into 1/4-inch dice
1 celery stalk, trimmed and cut into 1/4-inch dice
1 large shallot diced
1 teaspoon herbes de Provence
Kosher salt and freshly ground pepper
4 (6-ounce) skinless salmon fillets
4 tablespoons extra-virgin olive oil, divided
4-1/2 teaspoons champagne vinegar or white wine vinegar
2 ounces arugula
1/2 lemon

Instructions

Preheat the oven to 425°F. In a large saucepan over high heat, bring the lentils and broth to a boil. Reduce the heat, add the carrot, celery, shallot, herbes de Provence, and 3/4 teaspoon salt and cook, covered, until tender, 25 to 30 minutes, adding more stock or water if the lentils are dry before done. Remove from the heat, drain any liquid, and keep warm.
Meanwhile, line a rimmed baking sheet with parchment paper. Rub the salmon fillets with 1 tablespoon of the olive oil, season generously with salt and pepper, place on the prepared baking sheet, and roast until just cooked and firm yet springy to the touch, 8 to 10 minutes.
Stir 2 tablespoons of the olive oil and the vinegar into the lentils. Season to taste with salt. Divide the lentils among 4 plates and top each with a salmon fillet
In a bowl, toss the arugula and drizzle with the remaining 1 tablespoon olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. Divide atop each salmon fillet and serve immediately

Photography Erin Ng

Pan-Roasted Salmon with Gluten-Free Breadcrumbs and Snap Peas

Erika — Thu, 07 Mar 2019 15:27:57 +0000

Light and fresh pan-roasted salmon offers a spectacular crunch from sautéed snap peas and a finishing sprinkle of oil-toasted breadcrumbs, this entrée is easy and elegant.

Pan-Roasted Salmon with Gluten-Free Breadcrumbs and Snap Peas Recipe

Servings

Author Eric Lundy

Ingredients

3 tablespoons extra-virgin olive oil divided
1/2 cup gluten-free panko breadcrumbs or regular breadcrumbs
2 tablespoons chopped fresh marjoram leaves or oregano leaves
Kosher salt and freshly ground pepper
4 green onions, thinly sliced, white parts and green parts separated
6 ounces snap peas, trimmed and halved diagonally
Generous pinch of red pepper flakes
4-1/2 teaspoons sherry vinegar
4 (4-ounce) skinless salmon fillets

Instructions

Preheat the oven to 400ºF. In a large ovenproof sauté pan over medium-high heat, warm 2 tablespoons of the olive oil. When shimmering, add the panko and cook, tossing frequently, until crispy and golden, 2 to 3 minutes. Stir in the marjoram and season with salt and pepper. Spread the mixture onto a plate to cool. Wipe the pan clean.
Return the pan to medium-high heat. Add the remaining 1 tablespoon olive oil, the white parts of the green onions, the snap peas, and pepper flakes and cook, stirring often, until the onions and peas soften, about 2 minutes. Stir in the vinegar, then season with salt and pepper. Using a slotted spoon, transfer the mixture to a bowl.
Return the pan to medium-high heat. Generously season the salmon fillets with salt and pepper and sear them, skin side down, until their bottom sides begin to turn opaque, 2 to 3 minutes. Transfer the pan to the oven and roast until the fillets are cooked through, 4 to 5 minutes.
Arrange the peas on a serving dish, then top with the salmon. Mix the green parts of the green onions into the toasted breadcrumbs, sprinkle on each fillet, and serve.

Photography Emma K. Morris

Beth Manos Brickey’s Slow-Roasted Salmon with Meyer Lemon Gremolata

Erika — Tue, 08 Nov 2016 21:53:46 +0000

If you aren’t familiar with our pal Beth Manos Brickey of the clean-food blog Tasty Yummies, here’s your chance to get the flavor of her cooking. This dish is deceptively easy, requiring minimal prep and letting your oven do the work. The key to this recipe is slow-roasting the salmon at a low temperature, which coaxes out the most tender, impossibly moist flesh from the salmon. To elevate the flavor profile of this simple dish, she adds a five-minute Meyer Lemon Gremolata, which lends a burst of fresh, citrusy goodness and complements the richness of the salmon perfectly.

Slow-Roasted Salmon

Slow-roasting at a low temperature is the secret to tender, flavorful fish every time. Try it once and you'll always want to cook your salmon this way because it eliminates the potential for over-cooked, hard fish and guarantees velvety, flavorful results.

Prep Time 7

Cook Time 30

Total Time 37

Servings

Calories 202kcal

Ingredients

1 1/2 to 2 pounds wild-caught salmon filet center cut, skin on or off, pin bones removed
2 tablespoons extra-virgin olive oil plus a little more for greasing
2 Meyer lemons sliced
Several springs fresh dill plus more for serving
Sea salt and freshly ground pepper
1 recipe Meyer Lemon Gremolata optional; see below

Instructions

Preheat the oven to 275ºF. Let the salmon come to room temperature for 15 to 20 minutes. Lightly grease a glass baking dish with olive oil or line a baking sheet with parchment paper.
Layer the lemon slices in the baking dish in a single even layer. Top with a few dill sprigs. Set the salmon filet over top, if skinned, skin side down. Drizzle with olive oil. Season with salt and pepper. Place a few more dill springs on top.
Roast for 30 minutes or until a fork inserted in the thickest part of the fish easily cuts through with no resistance and the flesh separates easily from the skin. (It's okay if the top of the fish has a slightly raw look; this results from the low roasting temperature; it will be cooked inside.) Remove the salmon filet and discard the lemon slices and the dill spring. Top with fresh dill springs, transfer the salmon to a platter, breaking it into large pieces as you go.
Serve warm, room temperature, or cold and top with the gremolata.

Nutrition

Meyer Lemon Gremolata

This vibrant Meyer Lemon Gremolata is a breeze to make and adds a burst of fresh, citrusy flavor to all your favorite dishes. Not just for roasted salmon, this versatile condiment can elevate grilled chicken, veggies, pasta, and even popcorn!

Course Condiment

Cuisine Italian

Keyword gremolata

Prep Time 5

Total Time 5

Calories 18kcal

Ingredients

1/2 cup finely chopped flat-leaf parsley leaves from about 1 loosely packed cup
Zest of 2 Meyer lemons or regular lemons
1 small clove garlic peeled
Sea salt and black pepper

Instructions

Place the finely chopped parsley into a small bowl. Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley. Using the same grater (no need to wash it), grate just the bright yellow zest from the two lemons on top of the garlic. Mix well with a fork. Season very lightly with sea salt and black pepper.

Nutrition

About the Author

Beth Manos Brickey

Yogi, Nutritional Therapist, Conscientious Omnivore, Champion of Sea Salt, Real/Whole Food Based, Intuitive Eater + Cook

Beth, a SoCal-based clean-food warrior and author of the Tasty Yummies blog, creates nourishing meals made from largely plant-based whole foods that are gluten and dairy free. She encourages her readers to choose foods and activities that will nourish both body and soul, as she began to do after being diagnosed with autoimmune disease. Her recipes have been featured in Better Homes & Gardens, America’s Test Kitchen, Huffington Post, GFF Magazine and others. Beth also hosts yoga and wellness retreats, and is beginning her practice as a Certified Nutrional Therapist.

Salmon and Lentils  en Papillote with Cilantro Pesto

Erika — Thu, 23 Jul 2015 22:47:06 +0000

SERVES 4 An easy and elegant way to cook fish, the en papillote method, or wrapping and baking in parchment paper, allows you to place all your ingredients in a pouch in the oven to steam them to moist, tender deliciousness.

1 teaspoon ground cumin

 1 teaspoon ground coriander

 6 tablespoons olive oil 

1 cup (about 1⁄2 bunch) cilantro leaves, packed 

Juice and zest of 1 lemon 

2 cloves garlic, peeled 

1 teaspoon paprika 

4 (6-ounce) skinless salmon fillets or 8-ounce salmon steaks 

1⁄2 teaspoon kosher salt

 2 cups cooked lentils 

6 ounces baby spinach 

20 cherry tomatoes of various colors, halved

Preheat the oven to 375°F. In a small sauté pan over medium heat, toast the cumin and coriander, stirring until just fragrant, about 2 to 3 minutes. Pour the spices onto a plate to cool, and set aside.

In a blender or food processor, combine 4 tablespoons olive oil, 1⁄2 cup cilantro leaves, lemon juice and zest, garlic, paprika, cumin, and coriander.

Prepare 4 parchment-paper squares, each as long as the roll is wide. Season the salmon with the salt. Place 1⁄2 cup cooked lentils onto the center of each of the 4 parchment-paper squares. Top each with one quarter of the spinach, 1 salmon fillet, and 10 tomato halves. Slather the salmon and tomatoes with the blended cilantro paste, and drizzle each with 1⁄2 tablespoon olive oil. Fold the parchment squares to enclose the ingredients and crimp the edges to seal. Bake on a baking sheet for 15 to 18 minutes, depending on the fish’s thickness.

Open each packet (careful of the steam), transfer the packets to a serving plate, garnish with the remaining cilantro,  and serve.

Photo credit: Photography Maren Caruso / Styling Alexandra Nardi

salmon Archives | GFF Magazine

Roasted Salmon and Lentil Salad with Mustard Vinaigrette

Gluten-Free Roasted Salmon and Lentil Salad with Mustard Vinaigrette Recipe

Ingredients

For the Lentils:

For the Vinaigrette:

For the Salad:

Instructions

Nutrition

Roasted Maple-Chili Salmon with Brussels Sprouts Gluten-Free Recipe

Roasted Maple-Chili Salmon with Brussels Sprouts Gluten-Free Recipe

Ingredients

Instructions

Nutrition

Gluten-Free Slow-Roasted Salmon with Quinoa Salad and Sunflower-Tamari Dressing

Gluten-Free Slow-Roasted Salmon with Quinoa Salad and Sunflower-Tamari Dressing

Ingredients

Instructions

Nutrition

Roasted Salmon with French Lentils and Arugula Gluten-Free Recipe

Gluten-Free Roasted Salmon with French Lentils and Arugula

Ingredients

Instructions

Pan-Roasted Salmon with Gluten-Free Breadcrumbs and Snap Peas

Pan-Roasted Salmon with Gluten-Free Breadcrumbs and Snap Peas Recipe

Ingredients

Instructions

Beth Manos Brickey’s Slow-Roasted Salmon with Meyer Lemon Gremolata

Slow-Roasted Salmon

Ingredients

Instructions

Nutrition

Meyer Lemon Gremolata

Ingredients

Instructions

Nutrition

Salmon and Lentils en Papillote with Cilantro Pesto

Salmon and Lentils  en Papillote with Cilantro Pesto