Fish

Sesame-Glazed Salmon with Ginger Rice

Ingredients for Salmon:

  • 32 ounces salmon filets (~6-7 filets)
  • Olive oil
  • 5-6 tbsp. ginger, grated
  • 4 tbsp. sesame oil
  • 8 tsp. GF tamari (gluten-free soy sauce)
  • 4 tbsp. brown sugar
  • 5-6 cloves of garlic, crushed
  • 1/2 lime, squeezed
  • Zest of 1 lime, grated
  • 4 tsp. ground cumin

Ingredients for Rice:

  • 1 cup basmati rice
  • 2 kaffir lime leaves
  • 1/8 cup ginger, grated
  • 2 tsp. black sesame seeds

For the salmon, preheat the oven to 235°F. Combine grated ginger, sesame oil, tamari, brown sugar, garlic, lime, set, and cumin to form marinade. Place salmon and marinade in gallon-size ziplock bags. Rub in marinade and refrigerate for at least 30 minutes. After, remove salmon from marinade and save the marinade. Brush salmon with olive oil and fry each side for 1 minutes in a pan over medium-high heat. Place all salmon on a baking sheet lined with foil and pour over saved marinade. Bake salmon for 10-12 minutes. Remove carefully and enjoy! For the rice, cook rice as per packet instructions or in a rice cooker with lime leaves in the water. Once cooked, add grated ginger and black sesame seeds to taste. Best served in a bowl – domed rice on the bottom with fish on top. Enjoy!

Looking for more salmon recipes? Check out Saumon à l’ail

*Recipe adapted from “The Gluten-free Kitchen” by Pamela Moriarty

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Tequila Tacos

Ingredients:

Tilapia Mix:

  • 3 cloves of garlic
  • 1 cup of cilantro leaves
  • 4 tsp. lemon juice
  • 2 tsp. ground cumin
  • 1 1/2 tsp. salt
  • 1 tsp. ground black pepper
  • 2 tbsp. tequila
  • 4 tilapia filets
  • 1/4 green cabbage, shredded
  • 4 GF wraps*

Crema Sauce:

  • 1/2 cup light sour cream
  • 1/4 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. oregano
  • 1/4 tsp. garlic powder

Add the garlic, cilantro, lemon juice, cumin, salt, pepper, and tequila into a food processor and blend until ingredients are mixed – but still chunky. Put the tilapia and the food-processed mixture in a gallon-sized zip lock bag. Move around the filets until each piece is covered and set aside for 15 minutes to allow for marination. Heat a non stick griddle to 375°F. After the 15 minutes, cook the tilapia for 3-4 minutes on each side. Serve as a taco – cut the tilapia into strips, place on a GF wrap, top with crema sauce and shredded cabbage. Eat fresh and enjoy!

*Rudi’s GF Plain Tortilla Wraps and Mission’s GF Tortillas are my go-to wraps, but use your favorite!

Adapted from: http://www.foodnetwork.com/recipes/alton-brown/fish-taco-recipe.html

For another great tilapia taco recipe check this out!