FoodDaily Dish

Easy dinner recipes: Three great seafood ideas for Gluten-Free Wednesday

RecipesCookingNoelle Carter
Three seafood recipes are great options for Gluten-Free Wednesday
Go #glutenfree easily with these tempting seafood options

It's Gluten-Free Wednesday. Even if you have no intention of ridding it from your diet entirely, there's no reason you can't go gluten-free once in a while. It's not that hard. With these gluten-free seafood ideas, you'll never know what you're missing.

Chipotle roasted salmon: Salmon quickly picks up the flavors of this chipotle marinade, the fiery chiles married with tequila, a touch of sesame, and fresh notes of garlic, cilantro and green onion. Simply spoon the marinade over the fish and let it sit while the oven heats up, then roast for 12 to 15 minutes until done.

Albacore ceviche salad: Albacore is quickly marinated in lime and tangerine juices, then mixed with a confetti of diced cilantro, cucumber, radish and corn and served mounded on greens in this bright salad, full of color and texture.

Steamed corn with clams and bacon: Just a handful of ingredients -- including corn, clams and bacon -- come together in a dish that's pure magic. Fresh corn is steamed with clams in a bacon-rich wine broth for a quick-fix dinner. The recipe takes less than 30 minutes to prepare.

You can find the recipes below.

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. Some ingredients, such as certain cheeses, are not suitable for certain individuals, depending on their gluten sensitivity.

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.

CHIPOTLE ROASTED SALMON

Total time: 35 minutes including marination | Serves 8 to 10

2 chipotle chiles in adobo sauce

1/4 cup sesame seeds

1/2 cup tequila

3 tablespoons olive oil

3 tablespoons sesame oil

2 large cloves garlic, minced

4 scallions, green part only, thinly sliced

1/2 cup chopped cilantro

1 teaspoon dried Mexican oregano, crumbled

1 fillet of wild salmon, 3 to 3 1/2 pounds, about 1 1/4-inch thick

1 1/2 teaspoons sea salt or kosher salt

1. Mince the chipotles and combine with the sesame seeds, tequila, olive oil, sesame oil, garlic, scallions, cilantro and oregano. Mix well.

2. Season the salmon with the salt. Lay the fish skin side down on a foil-lined rimmed baking sheet. Spoon the chipotle mixture evenly over the top. Let stand 15 minutes. Meanwhile, heat the oven to 500 degrees.

3. Roast the salmon for 12 to 15 minutes, depending on the thickness of the fish, or until a thin sharp knife slides in easily when inserted into the thickest part. Let stand 5 minutes before cutting into slices. Lift the foil onto a serving platter and slide the fish onto the platter. Serve hot or at room temperature.

Each serving: 298 calories; 30 grams protein; 2 grams carbohydrates; 1 gram fiber; 15 grams fat; 3 grams saturated fat; 69 mg. cholesterol; 318 mg. sodium.

ALBACORE CEVICHE SALAD

Total time: 30 minutes | Serves 6

Note: From Abigail Wolfe and Ian Torres at Chloe in Playa del Rey

1 cup sweet corn kernels, cut from 1 to 2 cobs

3/4 cup plus 2 teaspoons extra virgin olive oil, divided

Salt, pepper

12 ounces raw albacore tuna

1/2 cup lime juice

4 tablespoons tangerine juice

1 1/3 cups peeled, seeded and diced cucumber

1 cup red radish, julienned

4 tablespoons chopped cilantro

12 leaves red leaf lettuce

2 tablespoons fresh cilantro leaves

1. Cook the corn kernels in 2 teaspoons oil in a small saute pan for 2 to 3 minutes on low heat until crisp-tender. Season with salt and pepper; place in a small bowl and chill.

2. Remove the sinew from the fish and cut the meat into small dice.

3. Combine the lime and tangerine juices with salt and pepper to taste, then whisk in the remaining 3/4 cup olive oil. Marinate the fish in this mixture for 3 to 5 minutes.

4. Combine the marinated fish with the chilled corn and the cucumber, radish and chopped cilantro. Season with salt and pepper to taste.

5. To serve, place 2 lettuce leaves on each salad plate. Spoon some of the juices onto the leaves. Using a slotted spoon, mound the ceviche onto each plate. Garnish with cilantro.

Each serving: 356 calories; 15 grams protein; 10 grams carbohydrates; 2 grams fiber; 30 grams fat; 4 grams saturated fat; 26 mg. cholesterol; 38 mg. sodium.

STEAMED CORN WITH CLAMS AND BACON

Total time: 30 minutes | Serves 4

Note: Adapted from "Seamus Mullen's Hero Food." Aleppo pepper can generally be found at gourmet and cooking supply stores and is available online.

1/2 cup diced slab bacon

4 cloves garlic, thinly sliced

24 littleneck clams

2 ears corn, shucked and cut into 2-inch lengths

3/4 cup dry white wine

2 teaspoons pimenton

Aleppo pepper

Handful fresh basil leaves, torn

Healthy drizzle of olive oil

1. In a large, heavy-bottomed pot, sweat the bacon over medium heat. Once it begins to render, about 2 minutes, add the garlic and sweat until translucent. Add the clams, corn and white wine, and stir in the pimenton. Increase the heat to high and cook, uncovered, for about 30 seconds, until the alcohol has evaporated. Reduce the heat to medium low, cover and steam until all the clams have opened and the corn is tender, 5 to 10 minutes. Discard any clams that don't open.

2. Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.

Each serving: 207 calories; 18 grams protein; 15 grams carbohydrates; 1 gram fiber; 8 grams fat; 2 grams saturated fat; 48 mg cholesterol; 4 grams sugar; 814 mg sodium.

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