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Naturally Gluten-Free Mediterranean Salmon
By Oonagh Williams
printer-friendly

2-4 portions (depending on hunger factor)

I used to find in a lot of my classes and demonstrations that some people would
say they didn’t like salmon.  My reply would normally be that perhaps they
hadn’t eaten fresh salmon carefully cooked.  I would suggest they tasted just a
mouthful of the finished dish and they usually then came back for more.  

Depending on where you live the availability of any fresh fish varies
tremendously.  Growing up in London, England we had access to lots of fresh
fish, but we also understood buying fish individually quick frozen (IQF) at
source in the North Atlantic was also quite good.  Many chefs say you
shouldn’t buy frozen fish, but I find that "fresh" fish in the market is frequently
not fresh.   

I tend to buy individually packed, frozen salmon fillets from Costco, which are
about seven ounces.  My husband and I find that with starch and a vegetable
one seven-ounce fillet is enough between us.  I do frequently cook a second
piece of salmon at the same time for another night’s meal. If you have a
fisherman around, then you could prepare virtually any fish this way. If you
can get some of the wild sockeye salmon the flavor is even better and it has a
lovely deep red color.  

In the summer you can either grill the salmon and cook the vegetables in a
vegetable rack for the topping or use a clean foil brownie or pie pan as your
cooking container on the grill. Vary the dish with the vegetables from the
Farmers Market and the fresh herbs you use.  Please don't use dried herbs.
There are a lot of wineries in New Hampshire so search some out and try out
their wines in this dish and drink them to go with it.  Some NH wines Like
LaBelle Winery are on sale in the State Liquor store or large supermarkets.  
www.nhwineryassociation.com has links to wineries and wine and cheese
trails.  Fabulous fun way to spend a summer day (without the kids of course).

I made this recipe
live on WMUR-TV during a news program. As the news on
WMUR started, I had actually prepared salmon fillet but the stove wasn't
working so I had to pan fry the salmon and put a second skillet on top to act as
a lid.  The second one I prepared on air was a piece of boned rainbow trout with
skin attached.  If you put the flesh side down to sear and then flip fish so it is
skin side down and cover with vegetables, then the flesh will easily lift off the
skin once cooked, for those that don’t like skin.

Ingredients
2 seven-ounce salmon fillets.
2 tablespoons olive oil
1 large tomato (cut into small pieces) or 4 cherry tomatoes (quartered), or 8-12
grape tomatoes (halved).
4 medium mushrooms, cleaned and sliced
½ small onion peeled and thinly sliced or 2 green onions, thinly scissored
2 canned artichokes quartered.
½ red, yellow or green bell pepper, de-seeded and sliced.  (I also like doing this
with freshly roasted red peppers or even sweetly pickled red peppers and
onions)
salt and pepper
¼ cup wine of your choice; a wine you like to drink not the one you want to
throw away.
Grated zest of 1/4 - 1/2 lemon (I like it more lemony)
¼ cup chopped fresh parsley
Few leaves of fresh mint, thinly sliced (optional)
Few sprigs of fresh lemon thyme (optional)
2 teaspoons fresh oregano (optional)
Some feta cheese to finish if you want. I made this with goats cheese sprinkled
on top and my husband requested feta cheese which he prefers.

1. Preheat oven to 400°F. Take a skillet that will hold the two fillets in a single
layer comfortably.
2. Heat oil in skillet, add onions and raw red pepper if using raw bell pepper
and cook over medium heat until onion and pepper are softening.
3. Add mushrooms and cook 2-3 minutes until they start softening.
4. Add artichokes, tomatoes, herbs, lemon zest and salt and pepper to taste. Mix
well together and push to one side of skillet.
5. Season salmon fillets with salt and pepper on one side and place top side
down in pan. If you are doing this with salmon with skin, then place skinless
side down in skillet.
6. Cook for about 2 minutes to sear salmon.  Flip salmon other way up, top with
vegetable mixture and sprinkle with wine.
7. Place in preheated oven and cook for 10 minutes until salmon has just turned
from dark to light pink in the center but still looks moist not dry.
8. Serve with tiny red or Yukon gold potatoes and wine that was used in
cooking salmon.

About the author: British-born, award winning chef, Oonagh Williams, has a culinary arts degree
and was trained in London and Switzerland.  Based in New Hampshire, her 25-year-old son was
diagnosed gluten and lactose intolerant three years ago with no previous symptoms.  Chef Oonagh
has always cooked from scratch with real ingredients, so it was only baked goods that she generally
needed to adapt to gluten free.  Chef Oonagh gives presentations and classes on gluten free cooking
and living, consults and guides people in adapting to a gluten free lifestyle, caters gluten free
dinner parties and is finalizing a gluten free cookbook. Chef Oonagh appears most months on the
local New Hampshire ABC station as the featured chef.  The dishes demonstrated in the last 2
years on the television, have all been either naturally gluten free or adapted to be gluten free. You
can read more about Chef Oonagh on her web site,
Royal Temptations  or "like" her on Facebook at
Gluten Free Cooking with Oonagh.
The Heart of New England
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