Summertime Gluten-Free Grilling

Summer is finally here and it’s time to start grilling on the BBQ. Eating gluten-free does not mean having plain grilled foods while everyone else is enjoying flavorful sauces and marinades. There are many gluten-free options that are not only safe but delicious. Here are a few ideas and tips:

• When using BBQ, soy, teriyaki, fish or Thai sauce make sure to purchase brands that do not contain wheat, hydrolyzed wheat protein or malt vinegar. 
• Citrus fruits such as orange, pineapple, lemon or lime juice combined with oil, brown sugar and spices and herbs make a great glaze for meat, poultry, fish and seafood. 
• Remember to apply sauces near the end of the cooking period, especially if it contains sugar to prevent from burning. 
• Experiment with various herbs and spices to create unique flavour combinations. 
• Brush a mixture of olive oil and balsamic vinegar on vegetables such as asparagus, Portobello mushrooms, bell peppers or zucchini while grilling to add zing.
• Herbed butter on top of steak or fish adds extra flavor.

For an extensive collection of gluten-free sauces, marinades and salsas from glutenfreeda.com see this link.

Try these three tasty recipes for grilled pork, chicken and salmon!

Grilled Pork Tenderloin with Rosemary Orange Glaze

Servings
Makes 4 servings.
Difficulty
Easy 

Ingredients

• 1/4 cup orange juice concentrate
  
• 1 teaspoon brown sugar
  
• 1 Tablespoon fresh rosemary, finely chopped
  
• 1 pork tenderloin
  
• Salt and freshly ground black pepper
  
• 1/2 Tablespoon olive oil
  
• 1/2 Tablespoon unsalted butter
  
• 1 teaspoon olive oil
  
• 1 shallot, minced
  
• 2 garlic cloves, minced
  
• 1/2 teaspoon fresh rosemary, minced
  
• 1/3 cup orange marmalade
  
• 4 teaspoons balsamic vinegar

Directions

Bring the orange juice concentrate, brown sugar and rosemary to a simmer in a small skillet. Simmer until the mixture reduces to about 2 tablespoons. Brush the pork tenderloin with the orange juice concentrate mixture and season the pork tenderloin all over with salt and freshly ground black pepper.

Prepare the grill.

Place the pork tenderloin on the grill and grill for 7 minutes. Turn the tenderloin and continue to grill for another 6 minutes. Close the grill and turn off the flames. Let the meat continue to cook for another 5-10 minutes or until a thermometer inserted into the center of the meat registers 145-150°F. Remove the pork tenderloin from the grill and transfer to a carving board. Tent loosely with foil and let rest for 5 minutes.

While the pork tenderloin is cooking, make the glaze. Heat the olive oil in a small skillet over medium heat. Add the shallots, garlic and rosemary; cook until fragrant and sizzling. Stir in the marmalade and vinegar. Reduce heat to medium low and cook for about 5 minutes longer or until warmed through. Adjust seasonings to taste with salt and freshly ground black pepper.

After the tenderloins have rested, add any accumulated juices to the sauce and stir to blend. Cut the tenderloins into 1/2 inch thick slices. Spoon the sauce over the top of the tenderloin sauces and serve. 

Grilled Thai Salad with Mango & Ginger

Servings
Makes 4 servings.
Difficulty
Easy 

Ingredients

• 1/4 cup lemon juice
  
• 3 Tablespoons Thai fish sauce
  
• 2 Tablespoons brown sugar
  
• 2 Tablespoons minced jalapeño pepper
  
• 3 boneless, skinless chicken breasts
  
• 2 teaspoons olive oil
  
• 1 mango, peeled & diced
  
• 2/3 cup thinly sliced shallots
  
• 1 Tablespoon fresh ginger, minced
  
• 4 cups mixed gourmet greens

Directions

In a small bowl, whisk together the lemon juice, fish sauce, brown sugar, and jalapeño pepper. Set aside.

Prepare the grill.

In a small bowl, combine 1 tablespoon of prepared dressing and 2 teaspoons olive oil. Pour mixture over chicken and turn to coat. Season chicken with salt and freshly ground black pepper. Grill the chicken about 6 minutes per side or until done. Transfer chicken to a cutting board, tent with foil and let rest for 5 minutes. Cut the chicken diagonally across the grain into thin slices. In a medium bowl combine the chicken, mango, shallots, and ginger. In a separate bowl, toss the greens with the dressing. Divide the greens among 4 salad plates and top with chicken mixture. Serve immediately. 

Grilled Salmon with Roasted Corn Relish

Servings
Makes 4 servings.
Difficulty
Medium 

Ingredients

• 4 Anaheim chiles
  
• 1 red bell pepper
  
• 2 ears of corn, shucked
  
• 1 medium tomato, diced
  
• 1/4 cup choppped fresh cilantro
  
• 1/2 teaspoon fresh oregano, chopped
  
• Juice of 1 lime
  
• 1 teaspoon salt, divided
  
• 1/8 teaspoon freshly ground black pepper
  
• 1 teaspoon ground cumin
  
• 1 teaspoon chili powder
  
• Olive oil
  
• 1-1/2 lb. salmon fillet

Directions

Prepare the grill.

Place the Anaheim chiles and red bell pepper directly on the grill rack. Grill for about 5 minutes per side or until blackened on all sides. Place the Anaheim chiles and the bell pepper in a bowl and cover with plastic wrap. Let steam for about 5 minutes or until cool enough to handle.

While the peppers are cooling, place the corn on the grill rack and grill for about 10 minutes, turning occasionally, or until lightly browned on all sides. Remove the corn from the grill and let cool. Cut the corn off the cob.

Peel the blackened skins off the chiles and the bell pepper and remove the stem and seeds. Dice the chiles and bell pepper. Place the chiles, roasted red bell pepper, roasted corn, tomato, cilantro, oregano and lime juice in a bowl. Season with 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Set aside.

Combine 1/2 teaspoon salt with the cumin and chili powder. Rub the salmon lightly all over with olive oil. Sprinkle the flesh side of the salmon with the cumin mixture. Place the salmon on the grill rack, flesh side down. Grill for 4 minutes, carefully turn the fillet over, and continue to grill another 4 minutes or until the fish flakes easily with a fork. Serve salmon with the roasted corn relish over the top.

Article by Shelley Case, RD
Shelley Case, RD is a consulting dietitian, speaker and author of the national best seller Gluten-Free Diet: A Comprehensive Resource Guide. See www.glutenfreediet.ca

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