Welcome to day 3 of our Gluten-Free Progressive Thanksgiving Dinner Party. Today I will be serving up a Main Course alternative to the traditional T-day turkey. This salmon recipe is one of my children's favorites. They just love it!
I like to serve it with my Cranberry Orange Sauce. Pictured here, it is also served with a quick red quinoa pilaf I like to make.
If you are vegan or vegetarian, please stop back soon for my Sage and Shallot Butternut Squash Casserole recipe. This recipe makes a great Thanksgiving day main dish, especially served with the cranberry sauce!
The trick to cooking moist and delicious salmon is NOT to over cook it. One or two minutes too long and your salmon can become dry and tough. Make sure you take it out of the oven before it is cooked all the way through. You should still be able to see pinkness in the center of the fillet. Once it is opaque throughout it is overcooked. Remember, fish continues to cook after you remove it from the oven.
Orange Pepper Salmon
I used wild Alaskan sockeye salmon here, but king or coho would be delicious as well. The sockeye salmon I have been buying lately takes only about 8 minutes to cook at 400 degrees.
2 pounds wild salmon
1/4 cup fresh squeezed orange juice
freshly grated orange peel
1/2 teaspoon Herbamare or sea salt
freshly ground black pepper
extra virgin olive oil
Preheat your oven to 400 degrees F.
Rinse your salmon fillet and pat dry with a paper towel. Cut it into 6 fillets. Arrange fillets on a baking sheet or large glass baking dish.
Drizzle orange juice over them. The sprinkle each with a little grated orange peel. I use my microplane fine grater to do this. Make sure you do it before you juice your orange. You'll want the zest from the whole orange.
Then sprinkle with Herbamare (or sea salt) and plenty of freshly ground black pepper. Drizzle each fillet with a little olive oil.
Bake for about 8 minutes for sockeye, longer for coho, and usually about 20 minutes for king, depending on the thickness.
Serve each fillet with a spoonful of Sugar-Free Orange Cranberry Sauce. Source: www.NourishingMeals.com
Other Main Dish Recipes:
Thai Coconut Fish Sticks
Chipotle Black Bean and Yam Stew
Spiced Chicken and Rice Stew
Thai Fresh Green Curry
Where to Stop Next:
Next stop is Shirley at gfe-gluten free easily, she'll be serving up a yummy Turkey Main dish recipe today!
Don't forget to stop by the rest of our blogs this week for more of our Gluten Free Progressive Thanksgiving Dinner Party. Here's the schedule:
Jean and I served DRINKS on Monday, Nov. 16 at Gluten Free Organics and The Whole Life Nutrition Kitchen.
Karen, Jean, and Seamaiden served APPETIZERS on Tuesday, Nov. 17 at Cook4Seasons, Gluten Free Organics and Book of Yum.
Shirley and I are serving the MAIN COURSE today, Nov. 18 at gfe-gluten free easily and The Whole Life Nutrition Kitchen.
Diane, Stephanie, Shauna, and I will be serving the SIDE DISH/SALAD on Thursday, Nov. 19 at The W.H.O.L.E. Gang, A Year of Slow Cooking, Gluten Free Girl, and The Whole Life Nutrition Kitchen.
Karen, Jean, and I will be serving DESSERT on Friday, Nov. 20 at Cook4Seasons, Gluten Free Organics, and The Whole Life Nutrition Kitchen.