Slowly but surely, I am converting all of my favorite recipes into gluten-free, belly-friendly recipes. I'm also compiling them to create a cookbook for my own personal use. It's nothing fancy, just a three-ring binder with my recipes and photos inserted into page protectors. Maybe one of these days I'll go to one of those online outfits that will print out your recipe book professional-style.
This recipe for Maple Salmon from allrecipes.com has been a favorite for several years now. Converting it to gluten-free was no problem (just use gluten-free Tamari sauce), but I also wanted to reduce the sugar. I tried halving the amount of syrup and that worked, but it also reduced the amount of liquid, and in the process the salmon came out drier. I decided to add a little olive oil to help moisten and distribute the flavors. I used extra-light-tasting olive oil so it would not interfere with the other flavors, yet keep it heart-healthy. It worked great (maybe even better than the original?) and this recipe is absolutely going in my recipe book.
Gluten-Free Maple Salmon
2 tablespoons pure maple syrup
2 tablespoons gluten-free Tamari sauce (such as San-J)
1 tablespoon extra-light-tasting olive oil
1 clove garlic, minced
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pound salmon filets (I use skinless)
- In a small bowl, mix the maple syrup, Tamari sauce, olive oil, garlic, garlic powder, and pepper.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
- Preheat oven to 400 degrees F.
- Place the baking dish in the preheated oven, and bake salmon uncovered 15 - 20 minutes, or until easily flaked with a fork.