Gluten Free Easy Dinner: Salmon, Rice and Side Salad

Easy-Peezy Dinner.
I don't know about you, but after we get home from work we hardly want to spend hours in the kitchen. This can barely be claimed as a unique recipe, but sometimes its hard to come up with even quick and easy gluten free menu options, so I figure I'll share.

Salmon, Rice and Spring Salad Recipe -15 minutes
skinless fillet of salmon, 1 per person
1 lime
dash of lime pepper spice
dash of garlic salt
dash of cracked rock salt
dash of pepper
1 cup rice
Spring salad mix- 1 bag
3 tbsp red white vinegar
3 tbsp Extra virgin Olive Oil
Garlic
1 tbsp Dijon mustard

Cook rice, bring 1 cup rice with 2 cups water to a boil. Cook until fluffy and water has boiled out. Quite truthfully my rice making skills remain woefully inept. I know there is a perfect rice/water ratio, but I inevitably add more water to my rice as it drys out before the rice is tender enough, so generally cook rice with a bit more attention than I know is good for it.

Sprinkle salmon with lime pepper spice, garlic salt, salt and pepper. Cook on both sides 2-4 minutes on medium heat, until opaque. Squeeze lime juice over plated salmon.

For Salad Dressing: Mix red wine vinegar, olive oil, diced garlic and mustard together and pour over spring greens.

Gluten Free Salmon, Red Potato and Honey Mustard Spring Salad

Gluten Free Salmon, Red Potato, Honey Mustard Spring Salad
Serves 2

7-8 Medium Red Potatoes
Olive Oil Spray or approx 1 tbsp Olive Oil
Salt/Pepper to Taste
2 Salmon fillets
2 tbsp Olive Oil
3 tbsp white-wine vinegar
2 tsp Dijon Mustard
1 tsp Honey Mustard
8 oz Spring Greens


Pre-heat the oven to 450 degrees. Cut red potatoes into half coin shapes. Spray the cookie sheet with olive oil (or brush) and arrange potatoes. Bake for 10 minutes.

Flip potatoes over, put salmon fillets into center of pan, salt and pepper to taste. Cook for another 12-14 minutes, until the salmon is opaque and you can easily squish a potato with a fork.

Next make the dressing. Wisk the oil, white wine-vinegar, mustards, and a pinch of salt and pepper.
Add potatoes to salad and toss with salad dressing.

Flake salmon, using two forks, onto center of plated salad. Enjoy!
Adapted from a Martha recipe.

Fried Gluten Free Fish Tacos with Lime Mayo Sauce and Cheesy Corn

For Fish Tacos:
1 cup GF flour mix (I use Pamela's Baking and Pancake Mix)
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup GF beer or Coddled Milk (1 cup milk and 1 tbsp lemon juice)
1 quart oil for frying if using a deep fryer, or you can fry fish in a skillet with enough oil to cover fish.
2-4 tilapia fillets, cut into strips (these can be somewhat frozen upon frying if you forget to defrost)
Corn tortillas

Pre-heat deep fryer to 375 degrees. Or cook fish in oil in skillet. (I've not tried this, we are unhealthy gluttons with our deep-fryer.)
Mix Egg and GF Beer or Coddled Milk in 1 bowl.
Mix flour, cornstarch, baking powder and salt in another bowl.

Dip fish strips in wet bowl and then into dry bowl. Coat fish in flour. Put into fryer until golden brown (about 5 minutes give or take). Put finished fish on plate with a paper towel to de-grease. Make sure to cover fish so they don't cool while finishing the sauce and taco shells.

Fry corn tortillas into taco shells until golden brown. We have taco shell frying tools, shown in the below picture on the bottom left. You can use pre-made taco shells to save this step. If so warm taco-shells in the oven as per package instructions. I must add that making your own taco shells is SOOO much better than store-bought ones.



For Lime Mayo Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried or fresh dill weed
1 teaspoon ground cayenne pepper

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, oregano, cumin, dill, and cayenne.

Other Taco Ingredients:
1/2 medium head cabbage, finely shredded
1-2 tomatoes, diced
Shredded Cheese

Prepare these and put them in bowls to add to tacos as you'd like.

Cheesy Corn:
1 can corn, drained
2 tbsp butter
1/8 cup lowfat cream cheese
1/8 cup velveeta (I know, eww, but it's so tasty!)

Heat, while periodically stirring, in sauce pan over medium heat until cream cheese, butter and velveeta have melted.

For finishing, put a couple fried fish pieces in a taco shell, add some Lime Mayo Sauce, cabbage, tomatoes and cheese. My hubby likes his cheesy corn on top of the whole mess, while I enjoy mine to the side.

This recipe is nowhere near healthy, but very delicious!

Adapted and made GF from an allrecipes.com recipe.