I used to think I couldn’t make salmon at home. It was one of those items I only ate at restaurants. Of course, when you’re GF and have Celiac Disease, you start cooking and experimenting at home so you can enjoy your favorite foods again… safely of course!
At first I started grilling fish, but that wasn’t easy to do. The fish would fall through the grill racks and create such a mess. While the fish tasted great, I wasn’t a big fan of the work involved with grilling. With the colder weather among us, I’m even less inclined to grill outside.
Today I find it so much easier to bake the fish at home. Baking really makes the fish juicy and flavorful… and I promise, it won’t smell up your house if you use fresh fish and a wonderfully fragrant marinade (the Asian flavors made my house smell wonderful!). For many years now, I’ve been baking my fish with much success – and my family LOVES when I do. My kids enjoy salmon and whenever I make it they gobble it up fast!
I recommend using a high temperature to really cook the fish fast and then allow it to rest for a bit to continue cooking after removed from the oven. I also recommend marinating the fish for 20 minutes at room temperature to allow the juices and flavors to penetrate the fish.
I served my Asian Salmon alongside some Mung Bean Pasta by Explore Asian (affiliate link). This pasta is completely gluten-free and has a wonderful noodle-like texture. I topped the gluten-free pasta alternative with a little sesame oil, garlic and other seasonings to taste. Delic!
(recipe not found or in draft status)
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