Keep it fast and simple this Gluten-free Wednesday with these tempting recipes. Each comes together in about 35 minutes or less.
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.
Chilled cucumber soup: Mild yet refreshing, chilled cucumber soup comes together in about 20 minutes, combining cucumbers with tangy yogurt, a little garlic and bright vinegar. Make it first thing in the morning, then chill until ready to serve for dinner. Garnish with slivered radish and julienned basil right before serving.
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. You can find the recipe below.
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.