These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
This evening I made our first wild Alaskan Coho Salmon of the season. It was absolutely delicious. For those that aren't wild about fish, this variety of salmon is very mild flavored. I found it at Sprouts Farmers Market for $9.99/lb. I bought a large 1-1/2 pound fillet. I prepared it by roasting it on the grill and basting it with lime butter. It only took about 8 minutes to cook at 400 to 425 degrees F. I made a creamy Hatch green chile and lime sauce to top it with by using some of the Hatch chiles I roasted earlier in the week. It was delicious and a bit spicy (reduce the amount of chiles for a milder sauce). To go with our salmon, I sliced up 5 small zucchini and 2 shallots and tossed them with olive oil and seasoned with salt and pepper and roasted them in the oven at 400 degrees for about 30 minutes, stirring them once. They were absolutely amazing. Cooking veggies without using water is the way to go if you are able to because roasting vegetables brings out their natural sweetness. I sliced up a large ripe heirloom tomato and seasoned it with salt and pepper and drizzled it with extra virgin olive oil. It was the perfect "end of August" summer meal. I snapped a few photos below and included the easy peasy recipe for the salmon. Enjoy!
1 roasted Hatch green chile, finely chopped (or substitute 1 4-oz can diced green chiles, drained)
1/3 cup sour cream (slightly rounded)
Preheat grill (or oven) to 400-425 degrees. Place salmon fillet in center of large sheet of foil. Combine butter, lime juice, lime zest and salt in a small bowl. Brush all over salmon. Gently crimp and form foil into a packet around salmon fillet to hold butter and juices as it roasts (keep packet open on top while roasting).
Place on hot grill and close lid. Try to maintain grill temperature between 400 and 425 degrees F. Cook for 8 to 10 minutes, depending on thickness of fillet. Remove and transfer foil packet to a platter or baking sheet. Crimp and close packet tightly to allow salmon to continue cooking gently off the heat for about 5 minutes. While salmon is roasting, prepare sauce.
In a sauce pan, melt butter, stir in cream cheese and cook on low until melted, about 1 to 2 minutes. Stir in stock and simmer over medium heat, whisking until smooth and slightly thickened and bubbly, stirring frequently. Stir in lime zest and green chiles and cook over low heat for 1 minute. Stir in sour cream and heat just until hot and begins to bubble; do not to boil. Remove from heat; sauce thickens as it begins to cool. Spoon over salmon or serve on the side.
*Note: Reduce the amount of chiles for a milder sauce.