I think this was the best meal I’ve ever made. Hopefully I codified it correctly so you too can experience it! I was scraping out all the extra oil in the pan with spaghetti noodles. Even my toddler loved the flavor! And to think it came about because my jar of lemon juice had gone bad! Hence the experimentation with orange juice.
1 package of gluten free spaghetti (I used HEB brand.)
4 T. olive oil (not extra virgin)
4 cloves garlic, minced (I started using fresh garlic again and it is so much better than the jar!)
1 lb peeled and deveined large shrimp, thawed if pre-frozen
1/4 tsp black pepper
1/2 to 1 1/2 tsp salt (to taste)
4 tsp dried parsley
1/4 c. fresh parsley
1/4 c. freshly squeezed orange juice and juice of 1/2 a lime
1-2 tsp fresh orange zest (I think it was 2)
1/4 orange, thinly sliced in half rounds (I forgot to do this so it is not pictured)
1/8 tsp red pepper flakes
Cook spaghetti noodles according to package directions. Heat oil over medium low heat. Add the garlic and stir for one minute, then add the thawed shrimp, black pepper, salt, and dried parsley. Cook until shrimp is pink, about 5-10 minutes. Remove from heat and add the fresh parsley, orange and lime juice, orange zest, and red pepper flakes. Stir in the drained spaghetti noodles and then add in the orange slices.
So, my initial reaction to this recipe was, “Tastes like fish.” I’d never had salmon cakes before, so I didn’t really know what to expect. My husband, on the other hand, is apparently more versed in seafood than me. He said, “It tastes like salmon cakes.” That was good enough for me! After I got over them tasting like fish, I craved them and ate all of the leftovers over the next 24 hours except one (trying to spread it out…). I adapted the recipe from the back of the canned salmon and it was easy!
1- 14.5 oz. can pink salmon (Honey Boy brand)
2 T. liquid from the canned salmon, drain the rest of the liquid
2 c. finely chopped Rice Chex cereal
1/4 c. unsweetened almond milk
2 flax eggs (2 T. golden flaxseed, 6 T. warm water)
1/3 c. finely minced onion
2 tsp dried parsley
1 T. lime or lemon juice
1/4 tsp salt
1/4 tsp dried dill
oil for frying
Drain off all but 2 T. of liquid from the can of salmon. Set liquid aside. Flake the salmon but leave the bones and skin in it (I removed the vertebrae. It says online that they will dissolve but it just seemed to weird to me as this was my first canned salmon experience.) Mix flaxseed with water in a small bowl and set aside. Process Rice Chex cereal in the food processor until you have 2 cups of finely crushed Chex. Chop onions with a knife and then mince them using the food processor so they will be really small. Add all ingredients together including the salmon and the 2 T. liquid from the salmon. Stir until all is combined. Shape into 11-12 patties about 1/2 to 3/4 inch thick. Cover the bottom of a frying pan with about 1/4 to 1/2 inch of oil (I used olive oil) and heat on medium/medium high. I drop one drop in the oil and when it pops it’s ready, but be careful. I recommend using a splatter shield to protect yourself. If you have a better method, please share! When oil is hot, carefully add patties until the bottom of the pan is full. Do not stack them. Cook until one side is browned and a little crispy, about 10 minutes give or take. Carefully flip them and cook until the other side is browned, about 7-10 more minutes. Remove with a slotted spoon and place onto a paper towel-lined plate.
May be served with sauce.
2 T. mayonnaise (I used Vegenaise)
dash lime juice
dash garlic juice
dash dried dill
Original recipe found on the back of the Honey Boy Pink Salmon can.
A lot of places serve tacos near where we live. However, it is hard to get a gluten free taco that has breaded fish on it, so I created this recipe in a continued effort to expand the types of meat in our diet. It’s quick and simple and toppings can be adjusted according to your taste. Right now we have lots of yellow tomatoes in our garden, so we used those (see picture below). Measurements are approximate.
Oil for pan-frying
3-4 pieces of fish (I used mahi mahi.) Maybe 6-8 oz. (If frozen, defrost in water in the fridge.)
2-3 T. white or brown rice flour (I actually liked it better with white rice flour this time.)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
Topping options: diced red peppers, diced red onion, spinach, tomatoes, cilantro, cheese, etc.
Combine flour, salt, pepper, and paprika in a shallow dish. Dredge fish through flour mixture. It will be a thin breading. Pour oil in skillet until entire bottom of pan is covered with a thin layer. Heat oil until a drop of water makes a spattering sound when dropped in it. I used a splatter shield to help protect me from flying hot oil. When oil is hot, add breaded fish to pan. Cook on one side for maybe 3-4 minutes until the sides of the fish are looking cooked. Flip fish over carefully and cook for another 3-4 minutes. To test doneness, break a piece of fish in the middle with a fork. It should flake easily. Serve over warm tortillas and top with desired toppings.
*I have started getting a big bag of corn tortillas and freezing them in quart-sized bags. I put waxed paper between each 5-6 tortillas and fill up the quart bag. When I am ready to use the tortillas, I take them directly out of the freezer and toast them in a skillet on the stovetop, flipping them once. My freezer tends to get ice crystals pretty quickly, so this added moisture helps keep the tortillas flexible as they cook. Try it and see if it works for you!
I know this picture is sideways. I have tried to convince my computer that it is not facing the correct direction, but it won’t believe me…
I haven’t experimented much with fish but I am wanting to start. Here is my first post about fish! My husband and I loved this salad!
4 oz. salmon, rubbed with salt and pepper
2 strips of bacon (omit if you don’t eat pork)
2 handfuls of greens (mine was spinach, kale, and swiss chard from Costco)
1 tomato, chopped
dill for sprinkling
1 lime wedge
Extra virgin olive oil for drizzling
Rub salmon with salt and pepper. Cook over medium heat until white starts to creep up the sides. Maybe 7-10 minutes. Flip over and continue to cook until fish flakes apart easily with a fork. Remove from heat and set aside.
Cook strips of bacon until browned but not burnt.
To assemble salad, put the spinach mixture on the plate first. Top with tomatoes and crumbled bacon. Place salmon on top of salad and sprinkle with dill. Squeeze lime wedge over everything and drizzle olive oil over all.