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Thursday, April 22, 2010

Broiled Salmon

We had the opportunity to visit with some friends at the Oregon coast over the weekend where we had a wonderful time sharing good food, conversation, and adventures.  The weather cooperated by only raining at night.  Sunday the temperature was about 65 degrees on the beach with sunshine and no wind – Amazing!

One night I made dinner consisting of: Love Your Wife Chicken, brown rice, and salad (my wife made the salad).  We finished our meal with wonderful slices of Flourless Chocolate Cake topped with whipped cream.

The second night our friends made dinner consisting of broiled wild salmon (no color added) marinated in soy sauce.  The salmon was placed in a baking dish with about a quarter cup of soy sauce and left to marinate for about five minutes on each side.  The marinade gave the salmon meat a nice dark color and added seasoning without making it too salty.

Once the salmon was marinated, it was placed on a piece of foil then on a pan and into the oven on broil.  The salmon fillets were broiled for about four minutes on each side until the fish became opaque.

They also prepared a whole grain rice medley consisting of: CalMati Brown Rice, Wild Rice, Sweet Born Rice, and Heirloom Red Rice.  Freshly steamed broccoli completed the dinner.

While the fish was cooking, our friends peeled and sliced five granny smith apples and mixed the topping for an apple crisp.  The apple crisp was made gluten-free and I wanted to see how that was different from the recipe in my How To Cook Everything cookbook.  I found the recipes were almost identical, the HTCE cookbook called for 1/2-cup of flour to be added to the topping mix and to cook at 25 degrees higher temperature.

Once the salmon was finished cooking the apple crisp went into the oven to bake for an forty-five minutes and we sat down to a wonderful dinner of broiled wild salmon, rice, and broccoli.  The salmon fillets were perfectly cooked and the soy sauce provided a wonderful seasoning to the meat.  We enjoyed our dinner with a bottle of pinot grigio and then we sat and talked until the apple crisp was cooked.

Before dinner we made a trip to the store to get some vanilla ice cream and we each had a quarter of the apple crisp topped with ice cream.  It was excellent, the apples were very tender, and the topping was crisp and crunchy.  The little bit of flour was not missed at all.

Gluten-free Apple Crisp
  • 4-cups thinly sliced apples (~5-6 Granny Smith's) as many as can comfortably fit in the baking dish
  • 1-Tablespoon lemon juice
  • 1-cup gluten-free oatmeal
  • 1/2-cup brown sugar
  • 1/2-teaspoon salt
  • 1-teaspoon cinnamon
  • 1/3-cup melted butter

  1. Preheat the oven to 375 degrees.
  2. Mix the apple pieces with lemon juice and place the apple mixture into a greased 9x9 baking dish or glass pie pan.
  3. Combine dry ingredients and then add melted butter.  Mix until crumbly and sprinkle on top of apples. 
  4. Bake at 375 for 30 minutes (or 15-30 minutes longer to get a very gooey apple texture).
  5. Top with ice cream or whipped topping
Adventures In Food: Author: Kerry Howell

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