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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Ginger Crusted Salmon

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

3 Tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
1 Tablespoon, plus 2 teaspoons fresh ginger, minced
1/2 cup gf bread crumbs
Salt and freshly ground black pepper
4 Tablespoons olive oil
2 zucchini’s, diced
2 Tablespoons fresh lime juice
1 Tablespoon gf dijon mustard
4 6-oz. salmon fillets, with skin
1/2 lb. shiitake mushrooms, stems discarded and thinly sliced
1/4 lb. cremini mushrooms, stems discarded and thinly sliced
1 scallion, thinly sliced
2 Tablespoons rice vinegar
1 Tablespoon fresh basil, chopped
1 teaspoon fresh mint, chopped
1/4 cup gf soy sauce
1 Tablespoon honey

Directions

Preheat the oven to 400°F. In a medium skillet, melt the butter. Add the shallots and garlic along with 1 tablespoon of minced ginger; sauté over medium heat for about 3-4 minutes or until the shallots are tender. Add the gf bread crumbs and stir to combine. Cook, stirring frequently, until the gf bread crumbs are lightly toasted, about 3 minutes. Remove from heat and season with salt and freshly ground black pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Add the zucchini and cook until lightly browned and just tender, about 4-5 minutes. Transfer to a bowl and set aside.

In a shallow bowl, whisk together the lime juice and mustard. Add the salmon fillets and turn to coat. Set the salmon on a parchment lined baking sheet, flesh side up. Season the salmon fillets with salt and freshly ground black pepper. Press the gf bread crumb mixture onto the top of each fillet. Roast the salmon for about 12 minutes or until the fish is cooked through and flakes easily with a fork.

Meanwhile, heat the remaining 2 tablespoons of olive oil in the skillet. Add the mushrooms; sauté over medium high heat until tender, about 3 minutes. Reduce heat to medium and add the scallions and remaining 2 teaspoons ginger; sauté for 1 minute. Return the zucchini to the skillet and season the vegetables with salt and freshly ground black pepper. Add the rice vinegar and cook until reduced by half. Remove from the heat and stir in the basil and mint.

In a small saucepan, bring the gf soy sauce to a boil. Reduce heat and simmer until the liquid is reduced by half, about 4 minutes. Remove from the heat and stir in the honey.

To serve, mound the vegetables in the center of each plate and top with a salmon fillet. Spoon sauce over the top and serve.

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