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Salmon with Curry Dry Rub and Dressed Vegetables

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This outstanding gluten free recipe is revised from one which appeared in Bon Appetit magazine nearly a decade ago.  There are 3 components:  the rice, the vegetables and dressing, and the salmon.

Prepare the Rice first:

Fry 1 Tablespoon homemade ghee or butter, then add:

  • 1 cup rinsed basmati or long grain rice

Stir fry for a minute or so, so that all the grains of rice are coated with the ghee or butter

Add:

  • 1 cup water
  • 2/3 cup coconut milk
  • 3/4 teaspoon salt

Bring to a boil, turn down the heat, cover and cook until the rice is done. Season with pepper.  Set aside, covered, to stay warm.

Prepare the vegetables :

Fry the following aromatics in 1 Tablespoon toasted sesame oil for one minute:

  • 2 teaspoons minced fresh ginger
  • 1 clove garlic, minced

Add sliced vegetables and stir fry for just a couple of minutes, then set aside:

  • 1 red bell pepper, sliced
  • Sliced shitake mushrooms, stems removed
  • 1 bunch of bok choy, sliced
  • Other options include carrots, scallions, celery, spinach, baby spinach, watercress, zucchini, bean sprouts with the ends removed etc.

Set the vegetables aside.

Make the dressing for the vegetables:

  • 6 Tablespoons rice vinegar or homemade cider vinegar
  • 3 Tablespoons gluten free soy sauce
  • 2 Tablespoons toasted sesame oil
  • 2-4 Tablespoons chopped fresh cilantro
  • 1 Tablespoon minced fresh ginger
  • 1 teaspoon sugar

Set the dressing aside.

Prepare the serving plates: You will need 4-6 dinner plates ready to go.

Prepare the fish:

Choose very fresh salmon fillets, with the evenest possible thickness for uniform cooking.  Instructions assume that there is a “skin” side, but if there is no skin side just proceed anyway.

Make a dry rub of  one teaspoon of each of the following spices:

  • gluten free chili powder
  • gluten free curry powder (make your own – that’s the best way)
  • gluten free ground cumin
  • gluten free ground coriander
  • gluten free mustard powder (difficult to find – if you can’t find gluten free, leave this out)
  • salt
  • sugar

Sprinkle each of 4-6 6-ounce salmon fillets (the flesh side of the fish, not the skin side) with a teaspoon or more of the spice mixture.  If you want to do something ahead, you could set the spiced fish aside, wrapped, in the refrigerator for 2-3 hours at this point, but we don’t bother – we proceed immediately with the cooking:

Heat a Tablespoon of vegetable oil in a non-stick pan over medium-high heat.  For 6 fillets, you might need 2 pans. When hot, add the salmon filets, skin side down, and fry for 3-4 minutes.  Flip the fish, spice side down now, and finish the cooking – another 3-4 minutes on this side. The fish should flake easily when done.

To Serve:

On each plate, arrange a serving of rice, a serving of vegetables, and a piece of salmon.  Drizzle the vegetables with a little of the dressing (a tablespoon or so).

Can be served with a rose wine, a dry red wine such as Tohu Pinot Noir from New Zealand, or a New England Hard Cider.  The dish is surprisingly well paired with a dry pinot noir, just for the record.

 

Corn and Bacon Risotto

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This gluten free risotto is delicious, using fresh corn, New England apple-smoked bacon and New England Hard Cider.

4 strips of apple wood smoked bacon, chopped and cooked in a pan or the microwave
5 cups homemade chicken stock (gluten free)
1/4-1/2 cup New England hard apple cider (like a dry white wine)
4 TB olive oil
2 TB butter
2 large shallots, minced
1 small onion, minced
1 1/2 cups Arborio rice
Kernels from 2 ears of fresh corn
2 inch slice of a log of fresh goat cheese (even better, from a log of marinated fresh goat cheese)
1/3 cup freshly grated parmesan cheese
salt
1/4 teaspoon freshly ground pepper

Heat the chicken stock in a glass measure in the microwave until the temperature of hot coffee.

In a large non-stick skillet (12 inches is good), melt the butter with the olive oil. Add the shallots and onions and cook while stirring, until browned slightly.  Add the rice and stir to coat with oil.  Cook until it becomes slightly more opaque.  Deglaze the pan with the cider.  Add the stock about 1/3 cup at a time, stirring all the while over a low heat, for 10 minutes.  When 10 minutes is up, you will still have stock left.

Add the corn and bacon to the rice mixture and continue adding the stock a little bit at a time and stirring, until all the stock is used up (about 10 more minutes).  If the rice is cooked al dente, you are done; if not, add some more stock and cook further.

When the rice is al dente, add the goat cheese and the parmesan cheese and stir to completely mix.  You may add chooped parsley, salt and the pepper to taste at this point.  Serve immediately, with New England Hard Cider to drink.

Make sure that all your ingredients are gluten free!

© Gf-Zing! | Alice DeLuca

Rice Pudding in the Zojirushi Rice Cooker

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This nice rice pudding from Gf-Zing! has large grains of rice and tart cherries to offset the sugar. The recipe is not cloyingly sweet, and is quite attractive because of the large grains of rice.

In the rice cooker, put 3/4 cup of Arborio rice, 4 cups of non-fat milk, 1/2 cup of sugar, 1/4 teaspoon of salt, 1/4 cup of dried cherries and 2 Tablespoons of slivered almonds. Set the menu to Porridge, close the top and turn on the cooker.

When the cooker switches to “keep warm,” beat 1 egg, 1 teaspoon of almond extract and 1/4 teaspoon of lemon extract in a large bowl. Add the hot, cooked rice mixture to the egg mixture, about a soup spoon at a time, and beat well with a large spoon after each addition. The reason for adding a little of the hot rice at a time is so that the egg will not cook suddenly – if it did, it would make a sort of rice pudding with hard-boiled egg bits in it – Yuck! If you add the rice a bit at a time and stir vigorously after each addition, then you will get a nice creamy rice pudding.

After this mixture cools, serve it in small bowls with heavy cream to pour over each serving. You may have to do a little counter-top clean up, if the milk comes out through the vent holes in the top of the cooker during the cooking process. We had to clean up this milky mess, but we didn’t mind because the rice pudding was so tasty!

Make sure all your ingredients are gluten free!