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

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 free of gluten 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.

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.

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. You can find the recipe 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.

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.

Love cooking as much as I do? Follow me @noellecarter