Maple Glazed Salmon (Gluten Free)

Maple Glazed Salmon (Gluten Free)

This recipe is great baked, grilled or pan-seared! The balance of sweetness from the Maple Syrup and the saltiness of the Bragg Liquid Aminos and minced Garlic is perfect! With only 4 ingredients, this recipe is wonderful for those nights when you just don’t feel like cooking a complicated recipe. As I have mentioned before, we eat A LOT of Salmon, so I am always trying new ways to prepare it. I have to admit that I prefer my salmon pan-seared, but usually end up baking it in the oven for ease and less mess 😉 I hope you enjoy this recipe as much as we do!

  • 1 lb. Salmon (Rinsed in cool water & lightly patted dry with paper towels)
  • 1/2 Cup 100% Pure Maple Syrup (not Pancake syrup)
  • 1/4 Cup Bragg Liquid Aminos (You can substitute with Soy Sauce)
  • 1 1/2 tsp Garlic, minced

Instructions for Baking (please see Cook’s Notes for Grilling & Pan-Searing Instructions):

  1. Place the Salmon into a large resealable plastic bag and set aside. *I usually place the plastic bag with the zipper part opened wide in a deep bowl while I rinse the Salmon…then I can plop the Salmon easily into the plastic bag without contaminating the outside of the bag with messy “fish hands” 😉 Set aside.
  2. In a small bowl, combine the Maple Syrup, the Bragg Liquid Aminos (or Soy Sauce) and Garlic. Mix well and pour over the Salmon in the plastic bag.
  3. Make certain that the bag is closed securely, then gently rotate the bag back-and-forth (or flip-flop) to evenly coat the Salmon with the Maple marinade. Place flat into a baking dish and refrigerate for at least 1 hour, flipping over halfway through the marinating time.
  4. Once you are ready to bake the Salmon, preheat the oven to 425 degrees.
  5. Dump the Salmon and the marinade into the baking dish.
  6. Bake for 15-18 minutes or until the Salmon flakes apart easily.
  7. Serve with your favorite sides! Enjoy!!!

Cook’s Notes:

Grilling: If you’re grilling the Salmon, discard the marinade before grilling (I usually make a separate half-batch of the marinade mixture for using as a dip/sauce to serve with the finished Salmon). I cover the grill with heavy-duty foil and spray liberally with non-stick cooking spray before placing the Salmon onto a Medium heated grill. Grill for about 5-7 minutes per side, depending on the thickness of your Salmon. Once the Salmon flakes apart easily, it is done.

Pan-Searing: Over medium to medium-high, heat 1 Tablespoon of Olive Oil and 1 Tablespoon of Salted Butter in a non-stick skillet until the surface shimmers and the butter is sizzling when you “swish” the liquid around in the pan. Place the marinated Salmon (discarding the marinade; Again, I usually make a separate half-batch of the marinade mixture for using as a dip/sauce to serve with the finished Salmon), skin side up, into the heated pan and cook, without moving the fillets, for about 4-5 minutes (you can reduce heat to medium if it’s “spitting”). Gently flip the Salmon fillets over and reduce the heat to medium or medium-low. Continue cooking for another 4-5 minutes. Salmon will still be slightly pink inside, but buttery and crispy outside. Enjoy!

Dinner, Main Dish



Salmon with Orange-Lime Glaze

Salmon with Orange-Lime Glaze

This quick and easy recipe for baked Salmon turns out tender and sweet, with just a touch of heat, every time. My family LOVES Salmon, so I am always trying out new ways to prepare it. Enjoy! 🙂

Salmon

  • 1 lb Fresh Salmon
  • 1/4-1/2 tsp Kosher Salt (I do not measure this, but I just use a couple of pinches)
  • 1/4 tsp Freshly Ground Pepper (Again, I do not usually measure this, but I grate a light coat of the Pepper over the Salmon)

Glaze

  • 1/2 Cup Orange Marmalade
  • 1 Lime Lime Zest (2 teaspoons)
  • 1 Lime Juice of 1 Lime (2-3 teaspoons)
  • Pinch Red Cayenne Pepper, powdered (I use a generous pinch for a little extra heat.)
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
  3. Gather the ingredients.
  4. Rinse and pat dry the Salmon. Place, skin side down, onto the prepared baking sheet. Evenly sprinkle with the Salt and Pepper. Set aside while you prepare the glaze.
  5. In a small bowl, combine the Orange Marmalade, Lime Zest, Lime Juice and Cayenne Pepper. Mix until completely blended. Taste to see if any adjustments are needed (Note: the heat of the Red Cayenne Pepper comes through as it cooks, so be careful adding too much 😉 ). Reserve 1/2 of this glaze for serving with cooked Salmon.
  6. Spread half of the Glaze over the top and sides of the Salmon, coating evenly.
  7. Bake for 15-18 minutes, depending on the thickness of the fillet.
  8. Serve with the reserved glaze and your favorite sides. Enjoy!

Note: I sometimes pan-sear the Salmon in a little bit of Olive Oil and Butter before adding the glaze and baking in the oven.

Dinner, Main Dish
American



Spicy Pasta in Creamy Pink Sauce (Gluten Free)

Spicy Pasta in Creamy Pink Sauce (Gluten Free)

This recipe was an instant hit with my family! Inspired by Giada De Laurentiis, this Creamy Pasta Recipe can be the Main Dish or a Side. It’s SO quick and easy to prepare, making it perfect for those busy nights! Enjoy 🙂

  • 3 Tbsp Olive Oil
  • 1 tsp Chopped Garlic
  • 2 Shallots (Finely Chopped)
  • 1/2 tsp Salt
  • 1/2 tsp Chile Flakes
  • 1 12-13 oz. Uncooked Pasta (Gluten Free) (I used Gluten Free Spiral Pasta, but any Pasta you have on-hand will do.)
  • 1/2 Cup Dry White Wine (I used Barefoot’s Pinot Grigio)
  • 1 Cup Tomato Puree
  • 1/3 Cup Heavy Cream or Half & Half (Bring to room temperature)
  • 1 Cup Parmesan Cheese (Grated or Shredded)
  • 1/4 Cup Fresh Basil, chopped (I used semi-dried Basil (found in the Produce Section))
  1. Gather your ingredients.
  2. Fill a Large Pot with water and 1 tsp. Salt. Place on burner and set on high heat.
  3. While water is heating up, place a large skillet on cooktop and add the Olive Oil, Garlic, Shallots and Salt. Heat over medium-low until Shallots are a light, golden brown (about 5 minutes).
  4. Add the Chile Flakes to the large skillet and cook for 2-3 minutes to bring out the flavor of the Chile Flakes.
  5. Once the water for the Pasta has come to a boil, add the Uncooked Pasta and cook according to the package instructions, minus 2 minutes. Do not drain!
  6. While the Pasta is cooking, add the Wine to the large skillet and cook for about 2 minutes, or until the mixture has been reduced by half.
  7. Next, add the Tomato Puree and Cream to the large skillet, combining well. Simmer for 5 minutes, stirring often.
  8. Once the Pasta is done, use a slotted spoon to transfer the Pasta from the water to the large skillet. Add 3/4 cups of the Parmesan Cheese and gently stir to thoroughly coat the Pasta with the Sauce and Parmesan.
  9. Top with the remaining Parmesan Cheese and Basil right before serving…Enjoy!
Main Dish, Side Dish
Italian



Jobil’s Turkey Meatloaf

Jobil’s Turkey Meatloaf

When I was younger, I used to LOVE Wednesdays! The reason being, it meant that it was MEATLOAF NIGHT and I LOVED my Mother’s Meatloaf. My mother was named Jobil, after her mother, Josephine (Jo), and father, William (Bill)…thus, Jobil :). This recipe was one that she knew by heart and passed it on to me when I got married. I have tweaked it just a little by using Ground Turkey instead of Ground Beef, as my mother did back in the day when we didn’t have Ground Turkey readily available. I think my mother would approve! It’s simply delicious and the leftovers the next day are even better. I hope you enjoy Jobil’s Turkey Meatloaf :).

  • 2/3 Cup Vegetable Juice Cocktail (I used V8 Reduced Sodium)
  • 4 teaspoons Worcestershire sauce
  • 2 Large Eggs
  • 1 1/2 teaspoons Garlic Pepper
  • 1/2 teaspoon Garlic Powder
  • 1 1/2 Cups Bead Crumbs (Italian Style)
  • 1/2 Cup Parmesan cheese (Grated)
  • 1 Medium Onion, chopped (About 1 Cup)
  • 2 pounds Ground Turkey (Or Ground Beef or Ground Chicken)
  • 1/2 teaspoon Salt (Optional)
  1. Preheat Oven to 350 degrees.
  2. Gather the Ingredients.
  3. In a large bowl, combine the Vegetable Juice, Worcestershire Sauce, eggs and seasonings. Blend well using a whisk.
  4. Add the seasoned Bread Crumbs, Parmesan Cheese and Chopped Onions. Mix well with a sturdy spoon.
  5. Lastly, add the Ground Turkey and continue mixing until well blended.
  6. Press into an 8″ x 4″ loaf pan, leaving about an inch at the top.
  7. Bake for 60 minutes or until inside temperature measures 165-170 degrees.
  8. Remove from oven and let stand in pan for at least 15 minutes before slicing.
  9. Serve with your favorite vegetable and whatever side floats your boat…personally, Mashed Potatoes are the Perfect match for this yummy, tender dish 🙂

This meatloaf gets better and better as it sits. I always make two loaves, so we can have the 2nd loaf for leftovers.

Main Dish