My experimentation with a gluten-free diet continues. I suppose it is the beginning of this whole life-style and so it may take me a while to get used to it. In any case the rest of the family doesn’t need to go gluten-free just because I am experimenting with this new idea. But, I don’t think it is fair to me if I were asked to cook different things for each person in the family. To complicate matters, my son is visiting from college this week (spring break) and so I have to make sure that whatever I make works for his teenager’s palate. Anyway, one of the things that everyone in the family loves is salmon, so tonight’s dinner was a piece of organic Baked Salmon that I seasoned with a sprinkling of curry powder, paprika, red chili flakes and salt and I served it with ripe Mango and Avocado Salsa on top. As a side dish, I stir-fried some sugar snap peas (with only extra virgin olive oil and sea salt). This salmon recipe is actually an old invention of mine but somehow I had forgotten all about it for years until a month ago a friend of ours came for dinner and I was just thinking about what to serve when suddenly the old recipe came back to me. As some of you already know, I have been running this blog for more than a year and now every time I cook something, I have to think about whether or not it is a blog-worthy recipe? Fortunately, since our friend really liked this preparation of salmon, I knew it was blog-worthy without having to rack my own head over it!
1. Three 6-8 ounce Salmon filet
2. 1 teaspoon curry powder
3. 1 teaspoon paprika
4. A pinch of red chili flakes
5. 2 teaspoons of extra virgin olive oil
6. 1 fresh lemon
7. One ripe avocado
8. One ripe mango
9. One shallot
10. A few sprigs of cilantro
11. One fresh green chili
12. Salt to taste
1. Preheat the oven at 350 degrees Fahrenheit.
2. Place the salmon fillets on a large baking sheet (preferably covered with foil for easy clean up). The salmon should be skin-side down.
5. Evenly sprinkle the extra virgin olive oil and then the juice of half the lemon over the fillets. Use the back of a spoon to spread it on top.
6. Place the baking sheet in the oven to bake for about 20 minutes (time may vary a little bit with every oven, depending on whether the oven runs a little hot or a little cold).
7. While the salmon is baking, let’s prepare the salsa. Peel and dice the avocado and place the diced pieces gently in a serving bowl.
8. Peel and dice the flesh of the mango and place it in the same bowl as the avocado.
10. Also finely chop the cilantro and add it to the bowl.
11. Finely chop the green chili – if you don’t want the salsa to be too spicy, remove the seeds and the veins from inside the chili. Add that chopped chili to the bowl.