Thursday, 6 November 2014

Gluten Free Teriyaki Salmon with Rice Noodles

Readers, I’m managing to get myself back into a kitchen routine again and I’m determined to stay healthy.

I’ve been really interested in gluten free dishes this year: not just because I have a close friend and a Godmother who are both coeliac but just to see if you can make great tasting food without having to throw gluten in there. I’m all about oriental style dishes since coming back from China… more about that here.

I made this gluten free salmon dish for dinner on Sunday… Mr WhatClaireBaked had no idea I’d substituted for gluten free ingredients.

It also gave me the chance to experiment with the gluten free flour blend I’d received a few months back from The Gluten Free Market.   They are an exclusive UK importer, wholesaler and retailer of a gluten-free flour blend made from peas and other gluten-free grains by Hraška, a popular brand in continental Europe

I wasn’t sure how best to use my flour blend, but decided to go for a sauce thickener (like a substitute for cornflour).   I’ve no doubt this product would be a godsend for someone who’s coeliac.  I was thinking about the number of casseroles, sauces and dishes I make where I throw flour in as a thickener and I believe this is the perfect substitute.  

This simple salmon dish can be ready in 30 minutes (longer if you marinate the salmon) and is adapted from a Coles recipe.


Gluten Free Teriyaki Salmon with Rice Noodles

Serves 2
Ingredients

2 salmon fillets
¼ cup gluten free soy sauce
1 teaspoon sesame oil
½ cup no bits orange juice
1 tablespoon clear honey
Sprinkle of garlic powder
6 spring onions, chopped (discard any wilted green leaves)
2 sheets rice noodles

Method


1. Preheat the oven to 190c/170c fan/Gas Mark 6
2. Mix all your marinade ingredients in a bowl, whisk up until combined (soy sauce, sesame oil, orange juice, honey, garlic). 
3. Put the salmon in an oven proof dish and coat with the marinade.   Chill in the fridge for around an hour, or if you are turning the marinade into a sauce, transfer to the oven and bake for 17 minutes. Sprinkle the spring onions on top before baking. 

4. Take your Hraška gluten free flour blend and transfer to a cup, add a little cold water and mix to combine, keep adding water until it’s gone into liquid form (like a cornflour consistency).  Whisk until there are no lumps in the mixture.
Mixing the flour blend
5. When your salmon is ready, remove the dish from the oven and transfer the marinade to a small pan.  
Transfer the marinade to the pan
6. Cook the noodles in a pan of water.
7. Keep stirring and cooking the marinade over the heat until it becomes a sauce which has thickened to your desired consistency.
8. Drain the noodles and plate up. Remove the salmon from the oven and place on top of the noodles. Serve the sauce on top of the salmon. 
gluten free salmon



Disclaimer:  I received the gluten free flour blend free from Gluten Free Market, to experiment with.  Any opinions expressed are my own. 

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