Easy dinner recipes: Provencal-style sole and more for Gluten-Free Wednesday

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Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

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Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

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The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

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Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

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Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

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Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

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Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

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Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

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Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

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Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

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They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

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The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

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You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

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This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

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One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

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This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

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Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

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A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

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A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

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Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

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An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

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Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

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It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

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Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

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Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

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In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

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For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

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This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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A touch of spice. (Gary Friedman / Los Angeles Times)

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Soft and tender. (Bob Chamberlin / Los Angeles Times)

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Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

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There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

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Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

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Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

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Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

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Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

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For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

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A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

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Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

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The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

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These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

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Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

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Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

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This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

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Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

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With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

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Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

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This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

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Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

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Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

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Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

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Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

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This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

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The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

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Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

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Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

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You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

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With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

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Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

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It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

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This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

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A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

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The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

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This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

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Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

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Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

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Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

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Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

March 19, 2014 8 AM PT

It’s Gluten-Free Wednesday. From Provençal-style sole to tender mahi-mahi and roasted salmon, we have three tempting gluten-free options you can make in 45 minutes or less.

Fillets of sole Provençal: There’s a simplicity to this fresh and colorful dish -- tender, light fillets baked quickly in a hot oven, then topped with a warmed Provençal-style salsa of Moroccan olives, capers, tomatoes and fresh basil. “It’s a fresh and light summer fish dish,” notes chef-owner Jean-Pierre Bosc, with “a sauce that can be used for any kind of fish.”

Grilled fresh mahi-mahi with jalapeno cilantro sauce: You’ll love the pairing of fresh cilantro and jalapeno in this very rich, bright and gently spiced cream sauce, which works well served with the simply seasoned and grilled mahi-mahi.

RECIPES: 99 easy dinner ideas in about an hour or less

Roasted salmon with red pepper-hazelnut pesto: Roasted red peppers are a perfect smoky base for this rustic sauce, brightened with a little lemon and dotted with fresh chopped chives. But it’s the toasted hazelnuts that take this pesto to another level. Enticingly fragrant, they lend a wonderfully rich depth to the finished sauce. We loved this pesto served over roasted salmon, though it would pair equally well with other fish, poultry or roasted vegetables.

If you are sensitive to gluten, check all ingredients to make sure they are gluten-free before using, as many may contain trace gluten (such as spices, a number of which include flour as an anti-caking agent), and/or are produced in facilities that also process gluten-based products. Others, such as certain vinegars, mushrooms and various cheeses, may affect certain individuals with extreme gluten sensitivity.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

QUICK & EASY: 99 terrific recipes in about an hour or less

CAFE DES ARTISTES FILLET OF SOLE PROVENÇAL

Total time: 30 minutes

Servings: 4

Note: From Jean-Pierre Bosc. Pacific sole is usually available at fine fish markets. Moroccan black olives are available at Bristol Farms markets, Monsieur Marcel Gourmet Market at the Original Farmers Market in Los Angeles and Cheese Store of Beverly Hills.

4 (8-ounce) fillets Pacific sole

Salt, pepper

3/4 cup vegetable broth

1/2 cup best-quality olive oil

1 cup diced tomato (about 2 medium plum tomatoes)

1/2 cup sliced scallions

2 tablespoons capers

1/3 cup chopped basil

2 tablespoons chopped black olives, preferably Moroccan

3 tablespoons balsamic vinegar

1. Heat the oven to 400 degrees. Season each fillet with one-eighth teaspoon salt and a small pinch of pepper.

2. Place the fillets in a large, oven-proof saute pan along with the broth and bake for about 10 minutes until cooked through. Remove the pan from the oven and reserve the fish, discarding the vegetable broth.

2. Warm the olive oil in the saute pan. Add the tomatoes, scallions, capers and basil. Cook over medium heat, stirring gently. Do not bring to a boil.

3. When the tomatoes are warmed through, add the olives and vinegar. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste.

3. Place one fillet on each of four plates and spoon the sauce evenly over the four fillets. Serve immediately.

Each serving: 450 calories; 39 grams protein; 5 grams carbohydrates; 1 gram fiber; 30 grams fat; 4 grams saturated fat; 106 mg. cholesterol; 496 mg. sodium.

GRILLED FRESH MAHI-MAHI WITH JALAPENO CILANTRO SAUCE

Total time: 45 minutes

Servings: 6

Note: Adapted from Opal Restaurant & Bar, where it is served with a fresh herb risotto and roasted corn and wild mushroom relish.

Jalapeno cilantro sauce

1 teaspoon olive oil

1/2 cup diced onions

1/2 jalapeno, chopped (remove seeds for less heat)

1 teaspoon crushed garlic

1/2 cup dry white wine

4 cups heavy cream

1 bunch cilantro, chopped (about 1 1/2 cups)

Cracked sea salt

Fresh cracked black pepper

Tabasco or lemon juice, to taste

1. In a large, heavy-bottom saucepan, heat the olive oil over medium high heat, then add the onions, jalapeno and garlic and cook until caramelized, about 10 minutes, stirring frequently. Stir in the white wine and cook until the wine reduces by half, 2 to 3 minutes. Stir in the heavy cream and cook over high heat until the liquid reduces by half, about 10 minutes.

2. Remove from heat and stir in the cilantro. Blend the sauce using a stand or immersion blender, then strain. Season to taste with salt and pepper. If desired, adjust the heat with Tabasco and brighten with a little lemon juice. This makes about 2 cups sauce. The sauce will keep, refrigerated, up to 2 days.

Grilled mahi-mahi and assembly

6 (6-ounce) mahi-mahi fillets

Olive oil

Coarse salt

Freshly ground pepper

1 cup Jalapeno cilantro sauce, more if desired

Brush each side of each mahi-mahi with olive oil and season with a pinch each of salt and pepper. Grill the fish over medium-high heat until firm and opaque on each side, 2 to 4 minutes (timing will vary depending on the thickness of the fillets). Plate the grilled fish, dividing the sauce among each serving. Serve immediately.

Each serving: 496 calories; 33 grams protein; 4 grams carbohydrates; 0 fiber; 38 grams fat; 20 grams saturated fat; 234 mg. cholesterol; 1 gram sugar; 569 mg. sodium.

THYME CAFE & MARKET’S ROASTED SALMON WITH RED PEPPER HAZELNUT PESTO

Total time: 1 hour

Servings: 4

Note: Adapted from Thyme Cafe & Market

3 red bell peppers, roasted, peeled and seeded (about 2 cups)

2/3 cup toasted hazelnuts, chopped

1 clove garlic, chopped, more to taste

Zest and juice of 1 lemon, or to taste

1 teaspoon apple cider vinegar

1/4 teaspoon salt, more to taste

Freshly ground black pepper

1/2 cup olive oil, more or less to taste, plus more for drizzling over the salmon

1/4 to 1/3 cup chopped chives

4 (6-ounce) salmon fillets

1. In a blender, combine the bell peppers, hazelnuts, garlic, lemon zest and juice, cider vinegar, one-fourth teaspoon salt and several grinds of black pepper. Pulse to combine. With the blender running, drizzle in the olive oil to emulsify and form the pesto. Taste, adjusting seasoning and flavoring as desired, and adjusting the thickness of the pesto with additional olive oil. This makes a generous 2 cups pesto, more than is needed for the remainder of the recipe; any leftover pesto can be covered and refrigerated for up to 3 days.

2. Remove the pesto to a bowl and stir in the chopped chives.

3. Heat the oven to 425 degrees.

4. Place the salmon fillets on a parchment-paper-lined baking sheet and drizzle the top of each fillet with a little oil. Sprinkle a pinch of salt and a few grinds of pepper over each fillet.

5. Place the fillets in the oven and roast until the salmon is cooked through, 15 to 20 minutes.

6. Plate the salmon and drizzle a little pesto over each fillet. Serve immediately.

Each of 4 servings: 560 calories; 37 grams protein; 6 grams carbohydrates; 2 grams fiber; 43 grams fat; 8 grams saturated fat; 94 mg cholesterol; 3 grams sugar; 321 mg sodium.

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