This new Manhattan clam chowder is one of those recipes that makes you slow down in the best way.

The broth is rich and tomatoey, the clams are tender, and the smoky bacon simmers right in the broth, pulling all that savory flavor into every spoonful.

It’s warm, satisfying, and exactly the kind of chowder you want when you wish eating gluten free didn’t feel so restrictive.

This reminds me of the same comfort I aim for in my easy minestrone soup: warm, familiar, and easy to come back to.

If you love the cozy, briny flavors in this red clam chowder, you’ll love my low carb zoodles with clam sauce (a fresh, easy pasta substitute) and my gluten free spaghetti with clam sauce. They’re both comforting dinners that feel light, satisfying, and not the least bit restrictive.

Clams are a wonderful source of Vitamin A, B12, selenium, magnesium, iron, and omega-3.

Yes! This Manhattan clam chowder has earned its place in my seafood recipe collection because it captures that fresh-from-the-coast flavor.

I’ve been cooking gluten free for over 20 years, and I know how easy it is to feel like traditional comfort foods are off-limits. That’s why I’m genuinely excited about this one because it delivers on flavor first.

No strange swaps. No complicated techniques. Just a comforting bowl of soup that feels familiar and generous. It’s the kind of dish that reminds you why this way of eating can still feel enjoyable.

This is comfort without compromise, and it’s one you’ll want on repeat.

And if you want that same calm confidence on the nights you’re staring at plain chicken or salmon, my Sauce System is where I walk you through exactly how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you’ll actually look forward to.

In case you’re wondering…

What is the origin of Manhattan clam chowder?

Manhattan clam chowder has roots in the coastal Northeast, where clams were plentiful, but unlike New England clam chowder (rich and creamy with milk or cream) cooks leaned on tomatoes instead. Italian and Portuguese immigrants brought tomato-based soups to New York in the late 1800s, shaping what became this lighter, brothier version of chowder.

It was practical, affordable, and deeply comforting, especially for families cooking with what they had. A reminder that good food does not need to be heavy to feel satisfying.

Ingredients

First, gather all your ingredients. Wash, peel, and chop so you’ll be ready to begin. It’s best to cut all the veggies into similar sizes so they cook evenly. I like fire-roasted organic Muir Glen tomatoes (diced or crushed depending upon how chunky you want it).

Today I’m using canned chopped or minced clams. They’re convenient, easy to keep on hand, and still give you that classic briny flavor you want in a good Manhattan clam chowder.

For the clam juice, I always reach for Bar Harbor. It’s naturally lower in sodium than most brands, which means your chowder tastes rich and savory without tipping into “too salty.” If you can’t find it, you’re still good. Just hold off on adding extra salt, give the chowder a taste at the end, and adjust from there.

Instructions

*Free printable recipe card is available at the end of the post. 

I like to cook the bacon right in the bottom of my heavy-bottomed pot. This way I can cook the veggies in the reserved bacon fat. 

Set the cooked bacon aside to drain on a plate lined with a paper towel.

Then add a little oil to the reserved bacon fat and sauté the veggies on a medium flame. About five minutes. Add your chopped cooked bacon back in and your garlic towards the end so it doesn’t burn, and simmer for one more minute.

Then add chicken broth, clam juice, and clams with their juice, diced tomatoes with the juice, and your seasonings (fresh or dried): rosemary, marjoram, thyme, oregano, a bay leaf, and salt. The fresh herbs I have on hand today are Italian parsley and sage.

Stir it all together and let it simmer partially covered for about 15 minutes while those flavors come together. Good food doesn’t need to be complicated. Remove the bay leaf and serve, or chill it overnight if you want an even richer chowder tomorrow.

Serving suggestions

You don’t need anything fancy here. A handful of gluten-free crackers, a cozy gluten free corn muffin, or a fresh salad is all it takes. Or serve alongside one of these gluten-free sandwiches or wrap like this Philly cheesesteak lettuce wrap for an easy lunch.

Pro tips and recipe notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try? 

• If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
• If you’re here for the clams, add a little more. John likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

This Manhattan clam chowder is the kind of recipe I come back to when I want dinner to feel calm and taken care of. It’s warm, familiar, and satisfying in a way that fits into real life, not a diet plan. If you make it, tell me in the comments how it went for you, and share this with someone who could use easy, mealtime comfort right now.

Tell me in the comments if soup counts as a full meal in your house.

More gluten free soup recipes

Gluten Free French Onion Soup With A Low Carb Option – This tastes like something you’d linger over in a little café, but it’s easy enough to make when you’re already worn out from the day. The flavors are big, the steps are doable, and it proves you don’t have to give up cozy, satisfying meals just because you’re eating gluten free or low carb.

Easy Creamy Broccoli Cheddar Soup – It’s loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. Yum. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Ham Bone Soup – This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

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Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

This Manhattan clam chowder is warm, savory, and deeply comforting without feeling heavy or complicated. Made with simple ingredients and naturally gluten free and low carb, it’s a one-pot dish that delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 334kcal

Author Barbara Bianchi

Ingredients

• 2 tablespoons of extra-virgin olive oil
• 2 stalks of celery diced
• 2 carrots diced
• 1 small onion diced
• 3/4 cup of zucchini diced
• 3 ounces of cooked bacon diced
• 3 cloves of garlic minced
• 28 - ounce can gluten free diced tomatoes
• 4 cups gluten free chicken stock or broth
• 8 ounces clam juice
• 2 6.5-ounce cans minced clams with juice

Herbs and spices

• 1 teaspoon of salt
• 1/4 teaspoon of marjoram
• 1/4 teaspoon of thyme
• 1/4 teaspoon of oregano
• 1/4 teaspoon of rosemary
• 1/4 teaspoon of sage
• 1 large handful of Italian parsley chopped
• 1 bay leaf

Instructions

• Cook your bacon and drain on a plate lined with paper towels.
  3 ounces of cooked bacon diced
• Add oil to the reserved bacon fat in your dutch oven pot. Sauté celery, carrots, onions, zucchini over a medium heat. Toss them around with a wooden spoon so they cook evenly. The onions will be translucent. This takes about 5 minutes.
  2 tablespoons of extra-virgin olive oil, 2 stalks of celery diced, 2 carrots diced, 1 small onion diced, 3/4 cup of zucchini diced
• Then add your minced garlic and chopped bacon and stir for one more minute.
  3 cloves of garlic minced
• Add tomatoes with the juice, clams with their juice, clam juice, chicken broth, herbs, and spices.
  28 - ounce can gluten free diced tomatoes, 4 cups gluten free chicken stock or broth, 8 ounces clam juice, 2 6.5-ounce cans minced clams with juice, 1 teaspoon of salt, 1/4 teaspoon of marjoram, 1/4 teaspoon of thyme, 1/4 teaspoon of oregano, 1/4 teaspoon of rosemary, 1/4 teaspoon of sage, 1 large handful of Italian parsley chopped, 1 bay leaf
• Give it all a good stir and simmer, partially covered for 15 minutes.
• Remove the bay leaf and serve.

Notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try? 

• If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
• If you’re here for the clams, add a little more. My husband likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

Nutrition

Calories: 334kcal | Carbohydrates: 12.9g | Protein: 13.2g

The post Easy Manhattan Clam Chowder Recipe That’s Naturally Gluten Free And Low Carb appeared first on Gluten Free Homestead.

These Spicy Salmon Bake Cups are so incredibly delicious and quick to make. The ham gets nice and crispy when baked, and the spicy cooked salmon is a perfect complement.

Please Note:  The links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you. 

John’s Italian side of the family has always enjoyed a seafood dinner on Christmas Eve in honor of the Feast of the Seven Fishes (though usually it was only one or two different seafood dishes, not seven).

I love continuing this tradition, beginning with a warm bowl of easy Manhattan clam chowder and choosing new seafood recipes to try each Christmas Eve.

Last week, my son excitedly told me about a recipe he had stumbled across on social media. “These sushi salmon muffins are going viral on the Internet,” he said. “But, Mom, I don’t even know how you would make this.”

They did look like they’d be fun to make for Christmas Eve. But how to make them gluten free and low carb so everyone at the table could enjoy them?

Psst! If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and happy.

So I came up with a few ingredient substitutes to make them gluten free. And I skipped the rice so they’re low carb too.

If you’re not following a low carb diet, you can layer the bottom of your ham cup with cooked sushi rice. This is the brand I recommend. 

If you’re a fan of the flavors of spicy sushi, these salmon cups made in a muffin tin will be a new favorite. 

What are salmon sushi cups made of?

These salmon sushi cups are made with bite-sized pieces of salmon tossed in a simple spicy sauce, then baked inside thin slices of ham that crisp up in a muffin tin. It’s a simple way to get those sushi-inspired flavors in a warm, easy-to-make version.

Whether you’re planning dinner or a party spread, these spicy salmon cups fit the bill. That’s why they’re featured in both my dinner recipe and appetizer recipe collections.

Read on for my version of the viral baked sushi muffins.

A little about the ingredients

I didn’t have nori paper which is is typically used to wrap rolls of sushi. I decided to go with ham in place of the nori.

And so I created a whole new recipe! 

The saltiness of ham pairs so well with the rich flavor of salmon. The ham is sturdy enough to be held in your hand. 

Sriracha for a spicy kick

First, a touch of Sriracha sauce will be mixed with mayo for that spicy kick.

If you’re feeling adventurous, try using the easy homemade Sriracha from my broiled salmon with spicy mayo recipe. It’s got a great kick!

But if you’re short on time, a store-bought version will work just fine too. Sky Valley Sriracha is certified gluten free.

Avocado Mayo

Mayonnaise has very little carbs, but we need to watch out for hidden sugar.

I always recommend nutritious sugar-free avocado oil mayonnaise from Primal Kitchen. Read my full review of Primal Kitchen Mayo here.

What are coconut aminos good for?

Coconut aminos are the next super-healthy ingredient. They are a nutrient-rich sap that comes from coconut blossoms and are a wonderful source of amino acids, vitamins, and minerals, and have a nearly neutral PH.

Surprisingly, they don’t have a coconut taste and are actually often used as a substitute for soy sauce.

Okay, ready to make spicy salmon cups? Gather all the ingredients because this comes together fast.

How to make spicy salmon sushi cups recipe

*Free printable recipe card with complete list of ingredients is available at the end of the post.

Begin by preheating you oven to 400℉

In a small bowl, prepare your spicy mayo by combining mayo and sriracha sauce. Set this aside for later.

Then, toss your salmon cubes in a separate bowl with olive oil, coconut aminos, and the sliced white bulb of the scallions (we’ll garnish with the green leaf part of the scallions later).

Season the mixture with a half of a teaspoon each of garlic powder, paprika, chili powder, onion powder, and oregano. Add salt to taste. And gently toss.

Now, grease each cup of your muffin tin. I brush each cup with oil or you can use cooking spray. Then, line each cup in your greased muffin tin with a slice of ham.

Then fill each with about five cubes of your salmon mixture.

I baked these for 15 minutes. But I have found that 10 minutes is enough.

Let them cool a bit and top each with a dollop of your spicy mayo. Garnish with the sliced green leaf part of the scallions and toasted sesame seeds.

And that’s it!

Serving suggestions

Serve these crispy salmon cups with extra spicy mayo, and if you want to turn this into an easy dinner, pair them with my cucumber salad for a fresh, simple side.

Pro tips and recipe notes

• I love using ham cut into 4-inch circles as cups for this recipe. Of course, you can go with nori paper if you’d like.

• To prepare your salmon cubes, first remove the skin. Slide your knife in a sawing motion between the flesh and skin in long even strokes while you carefully pull the skin away. Alternatively, you can ask your fishmonger or butcher to prepare it for you.

  It’s a good time to remove any pin bones, too. Then cut your fillet into small cubes.

• I love topping these with toasted sesame seeds. Simply heat them in a dry skillet for about three minutes stirring with a wooden spoon until they’re fragrant and golden. Be careful not to burn them. 
• Leftovers will keep in an airtight container in the refrigerator for up to 2 days. They’re delicious for lunch the next day.

If you enjoy this spicy salmon sushi cups recipe, you might also like trying my friend’s gravlax. It’s a slower, make-ahead option, but still simple enough. Just note, her site is not strictly gluten free and may include non-gluten-free options.

How cozy it feels to enjoy these spicy salmon bake cups in front of a roaring fire! They’re a real crowd-pleaser, especially when you just want to whip something up that’s super simple and quick!

P.S. Love how effortless this appetizer feels? You can bring that same ease to dinner, too. I have a way to turn everyday chicken or fish into something that feels so satisfying. Here’s the easy way to make dinner taste better even on busy nights.

More fun appetizers

Salmon Cakes These are one of the most popular recipes on the blog. They’re crispy on the outside, moist on the inside, healthy, & wonderfully flavorful.

Zucchini Roll Ups: Rolling up zucchini with bolognese sauce and fresh parmesan really takes zucchini to the next level. Wow!

Baked Zucchini Sticks: A beautiful mixture of spices give these baked zucchini sticks a wonderful flavor. Enjoy!

Irish Nachos: These are a fun twist on traditional nachos and one of the most popular recipes on my blog. Crispy, seasoned potato slices are drowned in cheese, bacon, green onions and cilantro.

Mediterranean Salsa: This salsa is a great way to amp up the flavor of all kinds of dishes.

Bacon and sausage stuffed mushrooms: These are a classic hors d’oeuvres recipe. They’re so good.

Sloppy Joe Stuffed Peppers: Homemade sloppy joe stuffed peppers are loaded with seasoned ground beef and chunks of onions and peppers in a bright tomato sauce. Then they’re roasted until browned and bubbly.

10-minute Cucumber Bites With Three Amazing Toppings: These bites make a refreshing finger food.

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Spicy Salmon Sushi Cups in Crispy Ham (Gluten-Free, Low Carb)

These are a real crowd-pleaser, especially when you just want to whip something up that's super simple and quick!

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 cups

Calories 105kcal

Author Barbara Bianchi

Ingredients

• 1 pound of salmon skinned & cut into small cubes
• 12 4-inch round slices of ham Boar's Head is gluten free
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of coconut aminos
• 2 scallions sliced (separate the white root slices from the sliced green leaves)

Spices

• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of paprika
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of oregano
• salt to taste

For spicy mayo:

• 1/4 cup of mayo
• 2 teaspoons of Sriracha sauce

Toppings:

• Scallion slices
• 2 teaspoons toasted sesame seeds

Instructions

• Begin by preheating your oven to 400℉
• In a small bowl, make your spicy mayo by combining mayo and sriracha sauce. Set this aside for later.
  1/4 cup of mayo, 2 teaspoons of Sriracha sauce
• Then, toss your salmon cubes in another bowl with olive oil, coconut aminos, and the sliced white bulb of the scallions (we'll garnish with the green leaf part of the scallions later).
  1 pound of salmon, 2 tablespoons of extra virgin olive oil, 1 tablespoon of coconut aminos
• Season the mixture with a half of a teaspoon each of garlic powder, paprika, chili powder, onion powder, and oregano. Add salt to taste. Stir it all up.
  1/2 teaspoon of garlic powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of oregano, salt to taste
• Now, grease each cup of your muffin tin. I brush each cup with oil or you can use cooking spray. Then, line each cup in your greased muffin tin with a slice of ham.
  12 4-inch round slices of ham
• Then fill each with about five cubes of your salmon mixture.
• Bake for 10 minutes. Let them cool slightly and top with your spicy mayo. Garnish with the sliced green leaf part of the scallions and toasted sesame seeds.
  2 teaspoons toasted sesame seeds, Scallion slices

Video

Notes

 

GET THE FULL VIDEO SO YOU CAN SEE HOW TO MAKE SPICY SALMON CUPS HERE

• I love using ham cut into 4-inch circles as cups for this recipe. Of course, you can go with nori paper if you'd like.
• To prepare your salmon cubes, first remove the skin. Slide your knife in a sawing motion between the flesh and skin in long even strokes while you carefully pull the skin away. Alternatively, you can ask your fishmonger or butcher to prepare it for you.
  It's a good time to remove any pin bones, too. Then cut your fillet into small cubes.
• I love topping these with toasted sesame seeds. Simply heat them in a dry skillet for about three minutes stirring with a wooden spoon until they’re fragrant and golden. Be careful not to burn them. 
• Leftovers will keep in an airtight container in the refrigerator for up to 2 days. They're delicious for lunch the next day.

Nutrition

Calories: 105kcal | Carbohydrates: 1.2g | Protein: 12g

The post Spicy Salmon Sushi Cups in Crispy Ham (Gluten-Free, Low Carb) appeared first on Gluten Free Homestead.

This recipe has been updated with new photos, more helpful tips, and a video.

Whether you’re going keto, low-carb, or are just trying to eat healthier, salmon should be a central part of your diet.

Salmon is obviously low in carbs and high in protein and packed with healthy fat. It’s especially high in omega-3 fatty acids.

You know how good they are for you.

But the best thing about salmon is that it tastes so good. Ok, I might be biased because I love salmon.

A big family joke is that when we go out to eat, mom doesn’t need a menu because she always gets the salmon. This easy salmon recipe takes salmon to another level because, first, it’s pan-seared.

Pan-searing takes just five to seven minutes and results in a beautifully cooked salmon that’s crispy on the outside and deliciously tender and juicy on the inside.

It’s an excellent way to get non-fish lovers to enjoy salmon.

Just ask John. He wouldn’t go near salmon until I pan-seared it.

This juicy salmon is wonderful served with a wedge of lemon. But if you like sauce as John does, I’ve created a creamy white wine and caper sauce for you.

Come on, who doesn’t like a bit of French culinary influence on their food?

Let me show you how easy it is to make.

Instructions

*Free printable recipe card is available at the end of the post.

I generally recommend buying wild caught fish because of the many problems associated with farmed fish. But I know fresh wild salmon can be a little pricey.

For this recipe, I used frozen wild caught Alaska sockeye salmon from Trader Joe’s. It’s reasonably priced and tasty. If you use frozen fish, make sure it’s thawed according to the directions before cooking.

How do you get crispy skin on salmon?

When you’re ready to prepare your salmon, pat it dry with paper towels so that it won’t stick to the pan.

Heat oil and butter in a skillet over a medium-high heat. Butter is optional, I just like the taste. Glaze the skin with a little oil, as well, and rub it in. Then season the skin with some salt, too.

It’s best to season it just before it hits the pan or when you first put it in because if you salt it too soon, it’ll draw moisture out of the fish.

As always, I recommend using an oil with a high smoke point, like avocado oil, when searing.

Press down on the fish with a spatula as soon as it hits the pan to keep the skin flat so that the skin cooks evenly. The skin helps retain the omega 3s and all the juiciness.
Season with salt and squeeze some lemon juice on top. 

When you see that the salmon is cooked about half to three-quarters of the way up the sides, changing from translucent to opaque (about 3 minutes), flip the salmon over and cook for another 2 minutes.

However, cooking time varies depending upon the thickness of you salmon.

How do I know when my salmon is done?

Pan-searing is quick and fast. It goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.)

Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. 

By the time you’re ready to serve your salmon it will be cooked through and ready for your sauce.

Then transfer your salmon to a plate, skin side up, and set aside. 

Next, wipe your pan clean and make this sauce in the same pan as follows.

How to make white wine cream sauce

This sauce is low carb. I use a dry Pinot Grigio

First, bring your wine to a simmer and reduce by half the volume. This will take about five minutes.

Then add crushed garlic, salt, pepper, and lemon juice.

Next, whisk in cream and add the cold butter, one tablespoon at a time. As soon as all the butter is whisked in, stir in your capers and turn off the flame.

One or two tablespoons of sauce for each fillet is probably enough. This creamy, delectable white wine sauce makes the salmon absolutely mouth-watering.

One thing though.

If you keep the skin on, don’t pour the sauce over the skin. It will make the the skin soggy.

Pour the sauce on the plate first and place the fillet on top, or else pour sauce around the plated fillet and savor every bite.

What goes with crispy salmon?

Look at that beautiful crispy skin, juicy flaky salmon, and luscious creamy sauce. Complement this exquisite salmon with a simple side salad or green veggies from my collection of vegetables and refreshing salads, such as the savory Sautéed Broccoli With Garlic or the indulgent Bacon Brussels Sprouts: a restaurant inspired dish.

Pro tips and recipe notes

• Fish fillets should be de-boned and descaled. To check, just run your fingers along the flesh surface and the sides. You’ll feel if there are any pin bones inside. Pull them out slowly so that you don’t tear the flesh. You can use a tweezers if necessary.
• If you’re cooking more than one piece of salmon, be sure not to crowd the pan. The salmon would just steam instead of pan fry. Cook in batches if necessary.
• If you would like to remove the skin, the seared skin will easily peel off with the spatula.
• Leftovers will keep in the fridge in an airtight container for 4-5 days. In my opinion, salmon is even better alongside breakfast eggs.

There’s lots to love about this recipe. It’s a quick and easy Keto meal that’s healthy and delicious.

And cleanup is a breeze with only one pan to wash.

If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and feeling good.

Have a happy and healthy week!

The keto diet is hot! Read all about our keto journey here.

P.S. If you make this, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

Love salmon? Try these recipes

Salmon Cakes This is one of the most popular recipes on the blog. They’re a fun way to enjoy salmon with the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderful flavor.

Broiled salmon with gluten free spicy mayo sauce In this recipe, you’ll make a fresh spicy sauce to drizzle on your broiled salmon filet. Yum.

Wild salmon chowder There’s so much to love in this warm salmon chowder: bits of crispy bacon and chunks of tender fish floating in an oh-so creamy vegetable broth.

Salmon with gluten free dijon sauce In this recipe, you’ll make a dijon sauce to drizzle on your broiled salmon filet.

Spicy salmon bake cups: These are a real crowd-pleaser, especially when you just want to whip something up that’s super simple and quick! 

Fish and seafood recipes This is the link to all my fish and seafood recipes.

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Keto Crispy Skin Salmon In White Wine Sauce

Whether you’re keto or just trying to eat healthier, salmon should be a central part of your diet. This pan-seared salmon is quick and tasty with a delicious creamy white wine sauce!

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 374kcal

Author Barbara Bianchi

Ingredients

• 1 pound of Wild salmon fillets
• 2 tablespoons of butter
• 2 tablespoons of avocado oil
• salt to taste
• juice from a lemon

For sauce:

• 1/2 cup of white wine
• 1/2 teaspoon of garlic crushed
• juice from a quarter of a lemon
• dash of white pepper
• 1/8 teaspoon of salt
• 1/4 cup of heavy whipping cream
• 2 tablespoons of butter
• 2 teaspoons of capers

Instructions

• First dry your salmon with paper towels so that it won't stick to the pan.
  1 pound of Wild salmon fillets
• Heat oil and butter in a skillet over a medium-high heat.

  Glaze the skin with a little oil, as well, and rub it in. Then season the skin with some salt, too.
  2 tablespoons of butter, 2 tablespoons of avocado oil, salt to taste
• When butter and oil start to sizzle, add salmon, skin side down. Press with your spatula so that the skin will cook evenly.

  Now you can season your salmon with salt and squeeze some lemon juice on top too.

  Cook for 3 minutes.
  juice from a lemon
• Then flip and sear the top for 2 minutes more. If your salmon is thick, it may need another minute.
• Transfer salmon to a plate and set aside.

For sauce:

• Wipe the pan clean and make your sauce in the same pan.
• First bring your wine to a simmer and reduce by half the volume. This will take about five minutes. Then add garlic, salt, pepper, and a squeeze of lemon juice.
  1/2 cup of white wine, 1/2 teaspoon of garlic, juice from a quarter of a lemon, dash of white pepper, 1/8 teaspoon of salt
• Whisk in cream and add the cold butter, one tablespoon at a time. As soon as all the butter is whisked in, stir in your capers and turn off the flame.
  1/4 cup of heavy whipping cream, 2 tablespoons of butter, 2 teaspoons of capers
• Spoon sauce onto each plate and place salmon skin side up on top of the sauce. Serve and enjoy.

Video

Notes

It’s best to season your salmon just before cooking to prevent drawing out the moisture and breaking down the texture of your fish.

Pan-searing is quick and fast. It goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.)

Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. By the time you’re ready to serve your salmon it will be cooked through and ready for your sauce.

• Fish fillets should be de-boned and descaled. To check, just run your fingers along the flesh surface and the sides. You'll feel if there are any pin bones inside. Pull them out slowly so that you don't tear the flesh. You can use a tweezers if necessary.
• If you're cooking more than one piece of salmon, be sure not to crowd the pan. The salmon would just steam instead of sear. Cook in batches if necessary.
• If you would like to remove the skin, the seared skin will easily peel off with the spatula.
• Leftovers will keep in the fridge in an airtight container for 4-5 days. In my opinion, salmon is even better alongside breakfast eggs.

Nutrition

Calories: 374kcal | Carbohydrates: 1.5g | Protein: 48.4g

The post Keto Crispy Skin Salmon In Wine Sauce appeared first on Gluten Free Homestead.

Pan-seared scallops with beurre blanc sauce is an excellent choice when you want to prepare a special, scrumptious, low-carb meal. 

Since I’ve been following a low carb diet, I’ve found that low carb, gluten free meals can still be delicious and exciting. Yay!

Beurre blanc is a French warm butter sauce that’s perfect with scallops or any type of fish. I love how it compliments the mild seafood flavor of the fluffy, seared scallops.

Love seafood? Don’t miss this 10-Minute Wild Shrimp With Coconut Sauce and this Broiled Salmon With Spicy Mayo from my collection of fish and seafood recipes.

If you’d like more low carb options, I’ve got a bunch of delicious low carb recipes that’ll keep you satisfied while keeping your carb intake in check.

With very little effort, this recipe delivers a delightful meal. And you can impress your friends and family by making a classic French dish.

But first, a few tips for you.

What’s the difference between dry scallops and wet scallops?

Here’s a tip when choosing your scallops. Look for “dry” sea scallops, not “soaked” scallops. “Soaked” scallops have been treated in a bath of water and chemical preservatives.

When you try to sear them, the water will be released, and they’ll be difficult to brown. They can also be tough to eat.

To begin your preparation for cooking, remove the side muscle from each scallop if it’s still attached. You want to remove the side muscle because it can be tough to eat too.

How to make it

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Now, pat the scallops dry with paper towels, and season with salt and white pepper. Then set them aside while you make your sauce.

For the sweet velvety sauce, we’ll be whisking slices of cold butter into a reduction of shallots, wine, and fresh squeezed orange juice. Isn’t that lovely? Just wait until you taste it.

Finally, heat oil in a skillet over a medium-high heat. As always, I recommend using an oil with a high smoke point, like avocado oil, when searing.

Add the scallops to the skillet and cook for 3 minutes on each side until golden brown.

How do you tell if pan-seared scallops are done?

The sides of the scallops should be firm and the centers opaque and cooked through.

What goes with this dish?

These scallops pair beautifully with my Seasoned Cauliflower Rice which is a nutritious low carb alternative to regular rice. Prefer something creamier? Try my Creamy Cauliflower Mash instead.

Either option will make your scallops look especially elegant on the plate. Then pour your warm sauce over the top and savor every bite. 

Need a fresh salad to go with it? Try this elegant Summer Salad of Tomato, Kalamata, and Corn or French Lentil Salad.

Pro tips and recipe notes

• I love to use the juice from a fresh squeezed orange, but you can go with store bought juice if you prefer.
• White pepper has a milder more earthy taste than black pepper. Black pepper will work in this recipe too.
• If you have any leftovers, cooked scallops will keep in the refrigerator for 3 to 4 days according to the USDA.

So when you want a meal that is special, but at the same time low stress and low carb, pan-seared scallops with beurre blanc sauce is for you.

And if you make these pan-seared scallops with beurre blanc sauce, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

Have a happy, healthy day.

More quick easy recipes

Cheesy Cauliflower With Ham Casserole (Low-Carb) – This casserole comes together in a snap and is a great way to use up ham leftovers. 

Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions – Every mouthful explodes with flavor in this quick and easy one-pan meal.

Jambalaya – This is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto) – Grain-free salmon cakes are a fun way to enjoy salmon with the perfect balance of crispy on the outside, moist on the inside, nutritious ingredients, and wonderful flavor.

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Pan-Seared Scallops with Beurre Blanc Sauce

Beurre blanc is a French warm butter sauce that’s perfect with scallops or any type of fish. You will love how it compliments the mild seafood flavor of the fluffy, seared scallops. With very little effort, this recipe delivers a delightful meal. And you can impress your friends and family by making a classic French dish.

Course Dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 342kcal

Author Barbara Bianchi

Ingredients

• 16 dry sea scallops about 1 1/2 pounds, side muscle tag removed
• salt to taste
• white pepper to taste
• 2 tablespoons of avocado oil divided for pan searing the scallops

For Beurre Blanc Sauce

• 2 teaspoons of avocado oil for beurre blanc sauce
• 1 tablespoon shallots minced
• 1/3 cup orange juice fresh squeezed
• 1/2 cup white wine
• 6 tablespoons cold butter

Instructions

• Pat scallops dry with paper towels, and season with salt and white pepper. Set them aside while you make your sauce.
  16 dry sea scallops, salt to taste, white pepper to taste

Make Beurre Blanc Sauce

• Heat 2 teaspoons of the oil in a small saucepan over a medium-high heat. Add shallots and cook for about 3 minutes. Then add orange juice and wine and cook for another 7 minutes until reduced to about a ¼ cup.
  1 tablespoon shallots, 1/3 cup orange juice, 1/2 cup white wine, 2 teaspoons of avocado oil for beurre blanc sauce
• Now turn the flame down to low. Whisk in the cold butter, one tablespoon at a time. Whisk continuously and vigorously.
  6 tablespoons cold butter
• As soon as all the butter is whisked in, turn off the flame. Set aside and keep warm.

Make the scallops

• In a separate skillet, heat a tablespoon of oil over a medium-high heat until it is hot but not smoking.
• Add half of the scallops to the skillet and cook, for 3 minutes on each side until golden brown and the sides of the scallops are firm and the centers are opaque and cooked through.

  Then remove from the skillet, Wipe the pan and add another tablespoon of oil and repeat with the remaining scallops.

  Then remove from the skillet, spoon the warm sauce on top and savor every bite.

Notes

Pro Tips

• When choosing your scallops. Look for "dry" sea scallops, not "soaked" scallops. "Soaked" scallops have been treated in a bath of water and chemical preservatives. When you try to sear them, the water will be released, and they'll be difficult to brown. They can also be tough to eat.
• To begin your preparation for cooking, remove the side muscle from each scallop if it's still attached. You want to remove the side muscle because it can be tough to eat too. *Refer to photo in the post above.
• I love to use the juice from a fresh squeezed orange, but you can go with store bought juice if you prefer.
• White pepper has a milder more earthy taste than black pepper. Black pepper will work in this recipe too.

 

• If you have any leftovers, cooked scallops will keep in the refrigerator for 3 to 4 days according to the USDA.

Nutrition

Calories: 342kcal | Carbohydrates: 7.9g | Protein: 28.9g

The post Pan-Seared Scallops With Beurre Blanc Sauce appeared first on Gluten Free Homestead.

If you’ve been looking for ways to add fish to your diet, this wild cod piccata can’t be beat. When you want something nutritious and tasty for dinner but are tired after a long day (you know those days! ), this meal comes together in just fifteen minutes and is packed with flavor.

Piccata is a light and lemony sauce with a sprinkling of lovely green capers. Though usually served over chicken as I do in my Easy Gluten Free Chicken Piccata, or sometimes veal, I think it’s time to update that tradition as it’s absolutely amazing over fish too. 

Want another quick fish recipe to keep in your back pocket? Try my Crispy Skin Salmon Recipe or my friend’s Instant Pot Crab Boil. Both come together fast.

This is one of my easy fish recipes and one of the most popular recipes on the blog.

Is wild cod a good fish?

Cod is a meaty white fish that beautifully absorbs the flavors of the piccata sauce. Best of all it’s one of the less expensive fishes that you can buy, especially among those that you can find wild caught.

I generally recommend buying wild caught fish because of the many problems associated with farmed fish. If you can’t find fresh wild caught cod, a frozen wild cod is fine too.

For this recipe, I used frozen wild caught Alaskan Pacific Cod from Copper River Seafoods. It’s vacuum sealed in 2-3 portions totaling 12 ounces. If you can’t find it at your supermarket, you can buy it from their online store.

I like to keep several packages of cod in my freezer. When I know that my upcoming day will be a busy one, I just take the cod out of the freezer to thaw overnight in the fridge.

The next day I’m all set, knowing that my evening meal will only take 15 minutes. How easy is that?

Ready to make wild cod piccata?

First, there is one more important thing you should know when cooking your cod so we get this recipe just right.

How do I know when my cod is done?

We’ll cook our fish on a medium-high heat, quick and fast. It goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.)

Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. It will be cooked through and ready for your piccata sauce by the time you’re ready to serve your cod.

Ingredients 

• Wild cod: I have frozen Pacific wild cod. If fresh is available, look for firm fillets with a clean smell. 
• Salt and Bob’s Red Mill GF All Purpose Baking Flour mixture for dredging: Gluten free all purpose flour has the best texture for this recipe, go with your favorite brand.
• Butter and extra-virgin olive oil: Butter adds rich flavor, while oil prevents the butter from burning at higher temperatures while sautéing. You can go with whichever oil you prefer.

For piccata sauce:

• Gluten free chicken broth: This is the base of the sauce.
• Lemons: Juice from about 2 lemons for bright, citrusy flavor. Bottled lemon juice can be used as a substitute if you don’t have fresh lemons. 
• Brined capers: These small, tangy, pickled flower buds add a unique briny flavor that’s especially delightful when combined with lemon and butter. I always keep capers on hand (they add that briny pop you might remember from my simple Sardines With Gremolata and hearty Slow Cooker Pork Osso Buco).
• More cold butter to whisk into the sauce, and fresh parsley for garnish.

Instructions

*Free printable recipe card is available at the end of the post.

To cook the fish, we’ll be dredging it in a mixture of flour and salt first (use your favorite paleo or gluten free flour!), and then cooking it in a little oil and butter until golden.

I recommend using extra-virgin olive oil (EVOO) to cook your fish. Just keep it under the smoke point which is the point where oil starts to smoke and burn.

You’re not deep frying here. You just want it to be a little crispy on the outside and still juicy on the inside. My kids loved the fact that the fish was breaded. It reminded them of fish and chips.

For piccata sauce

Transfer the fish to a plate and keep warm while you make your piccata sauce. This will only take minutes. Fresh squeezed lemons, chicken broth, and a quarter cup of capers make for a classic tangy piccata sauce.

Finally, add cold butter to your sauce and whisk vigorously and simmer. Serve with your fish garnished with parsley.

Serving suggestions

Cod Piccata pairs well with a variety of vegetable and salad dishes such as Sautéed broccoli With Garlic, or crispy Gluten Free Baked Zucchini Chips or a delicious Massaged Kale Salad. Rice, pasta, or mashed potatoes are also classic options. 

Fluffy Southern Spoon Bread or some crusty Gluten Free Quick Garlic Bread can also complement the meal.

Finish the dinner with a choice from my tasty gluten-free dessert collection. Whether it’s the Italian pastry Gluten Free Pizza Fritta (Zeppole) Fried Dough or simple creamy Lemon Posset, these desserts add that extra bit of sweetness to leave everyone happy.

Pro tips and recipe notes

• You can substitute cod with other white fish such as tilapia, haddock, or flounder. Choose a fish with a mild flavor and firm texture that can hold up to cooking.
• For a crispy texture, dredging the cod fillets in flour helps to create a light crust when pan-frying. Be sure to use a hot, oiled pan and don’t overcrowd the pan; it’s the same simple technique I rely on that makes my Gluten Free Sole Meunière Recipe come out perfectly every time.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, do so gently in a pan over low heat to avoid drying out the fish.

Even if you’re not usually a fish fan, this dish might make you change your mind. It’s quick and easy to prepare and the delicious sauce makes sure it doesn’t have an overly fishy taste.

I love how delightfully fresh and delectable the cod is when paired with this sauce. It’s a nutritious and fun meal in minutes. Enjoy!

And if you make this recipe, share your snap on Instagram and tag @glutenfreehomestead. I always love seeing your photos.

P.S. Love how effortless this piccata feels? You can bring that same ease to countless dinners. I have a simple way to turn everyday chicken or fish into comforting, flavorful meals even on busy nights. Here’s the easy way I use to make dinner taste better any night of the week.

Love fish? Try these recipes

Jambalaya – Jambalaya is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto) – With the perfect balance of crispy on the outside, moist on the inside these salmon cakes are delicious.

10 Minute Wild Shrimp With Paleo Coconut Sauce – A mix of pepper and pungent paprika gives this dish a lovely, subtly spicy taste. It takes just ten minutes from stove top to plate, and is super delicious and super good for you.

Wild Cod Chowder – For this chowder, I’ve paired cod with bits of crispy bacon and nutritious vegetables and spices.

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15 Minute Wild Cod Piccata Recipe

Wild cod piccata is a delicious light fish dinner with a nutritious lemon sauce.

Course Dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 366kcal

Author Barbara Bianchi

Ingredients

• 12 ounces Wild Cod
• ½ teaspoon salt
• 1/3 cup Bob’s Red Mill GF All Purpose Baking Flour
• 4 tablespoons butter divided
• 3 tablespoons extra-virgin olive oil

For piccata sauce:

• ⅓ cup fresh lemon juice from about 2 lemons
• ½ cup gluten free chicken broth homemade or store bought
• ¼ cup drained capers rinsed
• 2 tablespoons fresh parsley chopped

Instructions

• Rinse the fish in cold water and pat dry.
  12 ounces Wild Cod
• Stir salt and flour together in a shallow dish. Dredge fish in flour mixture and shake off excess.
  ½ teaspoon salt, 1/3 cup Bob’s Red Mill GF All Purpose Baking Flour
• Melt 2 tablespoons of the butter with the 3 tablespoons of olive oil in a skillet. When butter and oil start to sizzle, add fish and cook for 3 minutes on each side. Remove and transfer to a plate.
• For piccata sauce: Add the lemon juice, broth and capers to the same pan. Bring to boil, scraping up brown bits from the pan for extra flavor. Add remaining 2 tablespoons of cold butter to sauce and whisk vigorously. Simmer for 4 minutes.
  ⅓ cup fresh lemon juice, ½ cup gluten free chicken broth, ¼ cup drained capers, 2 tablespoons fresh parsley
• Pour sauce over fish and garnish with parsley.

Notes

• How to know when cod is done:

We'll cook our fish on a medium-high heat, quick and fast. It goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it's cooked through and should be removed from the heat immediately.)

Here's a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it's lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. By the time you're ready to serve your cod it will be cooked through and ready for your piccata sauce.

• You can substitute cod with other white fish such as tilapia, haddock, or flounder. Choose a fish with a mild flavor and firm texture that can hold up to cooking.
• For a crispy texture, dredging the cod fillets in flour helps to create a light crust when pan-frying. Be sure to use a hot, oiled pan and avoid overcrowding the pan.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, do so gently in a pan over low heat to avoid drying out the fish.

Nutrition

Calories: 366kcal | Carbohydrates: 2.3g

The post 15 Minute Wild Cod Piccata Recipe appeared first on Gluten Free Homestead.

Trying to get more fish in your diet? Why not enjoy a bowl of wild cod chowder? Cod is a meaty and delicious fish with a mild flavor and delicate texture.

For this chowder, I’ve paired it with bits of crispy bacon and nutritious vegetables and spices. It’s the perfect light soup to warm you up on a damp spring day. Best of all, it’s super fast to make, and it’s gluten free, dairy free, and paleo!

When you want comforting soups made without dairy or gluten, you’ll want to bookmark this Wild Cod Chowder right alongside my wild salmon chowder, easy Manhattan clam chowder, and broccoli soup with a touch of warm spices.

And if you’re feeling adventurous this spring, this nettle and wild garlic soup is a fresh way to use foraged greens.

Nutritious Ingredients You’ll Need For Wild Cod Chowder

For the most delicious tasting soup, I recommend using wild caught cod. When cooking with fish, I always prefer to buy wild because of the many problems associated with farmed fish.

The cod I used for my chowder was frozen wild caught Alaskan Pacific Cod from Copper River Seafoods. The cod is vacuum sealed in 2-3 portions totaling 12 ounces. Our local supermarket carries it, but you can also buy it from their online store.

Go ahead and grab a second pack of cod to keep in your freezer while you’re at it, because you’re going to want to try my lemony 15-minute wild cod piccata later. It’s a one-pan dinner that comes together faster than you can say “what’s for dinner?”.

If you can’t find fresh wild caught, a frozen wild cod like this one is fine.

What Are The Health Benefits Of Turmeric?

The next important ingredient in this soup is turmeric. It’s the spice that gives this chowder its sunshiny bright yellow color. Turmeric is touted for its wonderful anti-inflammatory and antioxidant effects. Read more here.

I’ve also added ground coriander seeds which give the soup a subtle citrus-like flavor. They have similar health benefits to turmeric. Read more here.

Low-Carb Coconut Milk

Coconut milk adds creaminess. I use Native Forest that is certified gluten-free and canned with non-BPA packaging. 

What’s better cured or uncured bacon?

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

And, finally, to take this chowder to the next level, I had to add bits of crispy bacon! For better-for-you bacon, find one that is uncured and nitrate free. For this chowder, I used sugar free bacon from US Wellness Meats. Yes, that’s right; no sugar just great flavor.

You can order directly online from their website to have it delivered to your door. How easy is that?

You’ll want to have all of your ingredients ready before starting because this soup really does come together super fast.

Instructions

*Free printable recipe card with complete list of ingredients is available at the end of the post.

First, rinse the cod, dry it with paper towels, and cut it up into bite-size pieces.

Then clean the leeks, cut off the dark green tough leaves. Next, cut a thin slice from the root and run the leeks under water to wash away all the soil from the inner layers. Finally, slice crossways up to the root end and discard the end.

Peel and slice up the carrots, measure out the rest of the ingredients, and you’re ready to begin whipping up the soup.

If you’re following a low-carb way of eating, you can leave out the carrots.

Only twenty minutes until you’re savoring that wild cod chowder!

Cook the bacon and set aside. Get all my tips to cook your bacon in the oven here. There’s no fuss and no splattering mess. Just delicious perfectly done bacon. Then drain it on paper towels.

Meanwhile, heat a little oil in a 3-quart pot. Add the leeks and cook, stirring occasionally, until they’re tender. Next, add the garlic and carrots (optional) and cook another few minutes. 

Now add your chicken stock, coconut milk, and season with turmeric, coriander, salt, pepper and a bay leaf. Stir and bring to a boil. Then reduce heat to low. Add the cod and cook, about 8 minutes. And you’re done!

Discard the bay leaf. Ladle into individual bowls and garnish with scallions and bits of bacon. You could add a little cayenne pepper for a little extra zing if you’d like.

Pro tips and recipe notes

• If you’re not low-carb and you’re in the mood for a heartier soup, you could also add some diced up Yukon Gold potatoes at the beginning of your cooking right along with the leeks. The starch will add more body to your soup. However, you would have to cook the potatoes in your stock mixture until tender for about fifteen minutes before adding the cod.

I love that these spring days are still cool enough to enjoy a warm bowl of soup. I made this creamy chowder the other day when it was raining outside, and it was so lovely to indulge in such a nutritious and satisfying comfort food while watching the rain fall.

Enjoy! 😊  Have a happy and healthy week!

I did not receive any compensation for writing this post. All opinions of Copper River Seafoods is completely my own. I just had to share this wonderful product with you.

More nutritious recipes

How To Cook Tomahawk Rib Eye Steak – These huge steaks are all about the presentation and overall joy of serving this massive steak that makes them fun.

How To Make Beef Bone Broth And Why It’s Good For You – You can use bone broth as stock for your favorite soups or gravies (or even serve it as a refreshing broth). It’s so nutritious and easy to make.

Healthy Bacon and Potato Salad With Lemon Vinaigrette– Follow these tips to reduce the Glycemic Index of your potatoes and then by tossing them with a lemon vinaigrette, you can make a delicious bacon and potato salad that will be healthier for everyone.

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Wild Cod Chowder (Whole 30 And Low-Carb)

 Wild cod chowder is super fast to make and delicious! And it's gluten-free, dairy-free, low-carb, and Whole 30 compliant. 😊

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 352kcal

Author Barbara Bianchi

Ingredients

• 8 ounces of no nitrate bacon cooked and chopped
• 2 tablespoons of extra-virgin olive oil
• 2 cloves of garlic minced
• 1½ cups of leeks sliced
• 2 carrots peeled and sliced (optional)
• 3 cups of gluten free chicken stock homemade or store bought
• 1 13.5 ounce can of organic coconut milk
• ½ teaspoon of salt
• 1 teaspoon of ground turmeric
• 1/2 teaspoon of ground coriander
• 1 bay leaf
• ¼ teaspoon of white pepper
• 12 ounces of wild cod fillets cut into bite-sized pieces
• 1 scallion thinly sliced as garnish
• cayenne pepper optional

Instructions

• Heat 2 tablespoons of oil in a large pot. Add leeks and sauté until tender, about 5 minutes. Then add garlic and carrots (optional) and cook another 3 minutes.
  2 tablespoons of extra-virgin olive oil, 2 cloves of garlic, 1½ cups of leeks, 2 carrots
• Pour in chicken stock, coconut milk, and season with turmeric, coriander, salt, pepper and bay leaf, stir and bring to a boil.
  3 cups of gluten free chicken stock, 1 13.5 ounce can of organic coconut milk, ½ teaspoon of salt, 1 teaspoon of ground turmeric, 1/2 teaspoon of ground coriander, ¼ teaspoon of white pepper, 1 bay leaf
• Reduce heat to moderately low. Add the cod. Cook until cod is cooked through, about 8 minutes
  12 ounces of wild cod fillets
• Discard bay leaf.
• Ladle into individual bowls and garnish with scallions, cooked bacon and just a pinch of cayenne pepper.
  8 ounces of no nitrate bacon, 1 scallion, cayenne pepper

Notes

• If you're following a low-carb way of eating, you may want to eliminate the carrots. 
• To clean the leeks, cut off the dark green tough leaves. Next, cut a thin slice from the root and run the leeks under water to wash away all the soil from the inner layers. Finally, slice crossways up to the root end and discard the end.
• If you're not low-carb and you're in the mood for a heartier soup, you could also add some diced up Yukon Gold potatoes at the beginning of your cooking right along with the leeks. The starch will add more body to your soup. However, you would have to cook the potatoes in your stock mixture until tender for about fifteen minutes before adding the cod.

Nutrition

Calories: 352kcal | Carbohydrates: 10.1g

The post Wild Cod Chowder (Whole 30 And Low-Carb) appeared first on Gluten Free Homestead.

Last week I found wild caught shrimp on sale at my local supermarket. Wild shrimp can be a little pricey so I couldn’t resist when I saw the special.

This dish gives comfort food vibes without the carb crash. Kind of like this Creamy Cauliflower Mash or my One-Pan Creamy Chicken Alfredo.

And speaking of seafood, if you’re looking for more delicious dishes, my seafood recipes collection offers a variety of options to suit every taste, all with a gluten free twist.

So if you’re staying low-carb but don’t want to feel like you’re missing out, take a look at our low-carb collection. We’ve got loads of recipes and advice to make sure you’re feeling good and staying on the right path.

Now, let’s dive back into the delightful flavors of the shrimp and coconut sauce recipe that perfectly showcase the richness of wild shrimp.

Wild shrimp: a healthier choice

Unlike farm raised shrimp that are often given antibiotics and growth hormones, wild shrimp are free of chemicals and contaminants.

With their rich natural flavor, they taste just like a delicacy, and yet they are so quick and simple to prepare.

I wanted to do something extra special for this shrimp dish.

Coconut sauce: a perfect pairing

Coconut always seems like the perfect compliment to shrimp so I decided on a gluten free and low carb coconut sauce, seasoned with garlic, lemon, paprika, and red pepper.

The mix of bold pepper and pungent paprika gives it a lovely, subtly spicy taste. 

It takes just ten minutes from stove top to plate, and is super delicious and super good for you: both gluten free and low carb!

I don’t know about you, but when the back-to-school schedule kicks in, it can take me by surprise. All of a sudden, I’m looking for more of those quick, ready in no time meals.

But I love it most of all when those recipes are so delicious that it still seems like they took hours to prepare. This is definitely one of those recipes. 

Blink. And it’s done. A gourmet meal in minutes.

How to sauté shrimp

Sautéing is the perfect cooking method for shrimp. Using the dry-heat from your hot pan and the small amount of fat (butter and oil), your shrimp will develop incredible flavor.

Once the pan is hot, add garlic along with your shrimp arranging them in a single layer without crowding the pan so they will cook evenly. Sauté for 3 minutes, turning over half way through. Just until the shrimp curl and turn opaque and slightly pink.

A little about the ingredients

Links may be affiliate links which means I will earn a small commission if you buy the item at no extra cost to you. These small sales are how I keep the site up and running. Thanks for your support!

• For the coconut milk I use in this recipe, I recommend Native Forest that is organic, certified gluten-free, and canned with non-BPA packaging. Native Forest doesn’t add any extra sugar or sweeteners, just pure coconut goodness. Give the can a shake before opening to mix the solids and liquid.

There is also a “light” variety that should also work beautifully with this recipe.

• For your shrimp, you can go with peeled and cleaned raw or frozen shrimp (thawed according to package directions). Whether or not you leave the tail on, is up to you (it makes a nice little handle to hold the shrimp). My family tends to prefer removing the tails so I gently pull them off.

Raw shrimp will shrink to about two-thirds their original size when peeled and cooked. Allow 1/3 pound of cooked shrimp per serving.

• I love to use fresh garlic, but if you don’t have fresh go with one teaspoon of garlic powder.

• Since we are making a coconut sauce, I used coconut oil. You could also go with olive oil or avocado oil or whichever oil you prefer. 

• Lemon juice from a large lemon (or even a lime) adds a pop of flavor. (If you don’t have a fresh lemon, bottled lemon juice like ReaLemon is ok.) Along with salt, pepper, and paprika your sauce will be amazing. And don’t skip the red pepper flakes for that touch of heat.

Ok, I’ll stop tempting you with all of these pictures. Let’s jump right into how to make the sauce!

Instructions

*Free printable recipe card is available at the end of the post

First, heat the coconut oil and butter together in your skillet. Add the shrimp and garlic and sauté for 3 minutes. Turn the shrimp over after about a minute and a half.

Shrimp cook very quickly, depending on their size. They should turn opaque and pink when fully cooked.

(For a dairy-free option, you can eliminate the butter and just cook the shrimp with the garlic in your coconut oil.)

Transfer cooked shrimp to a bowl and set aside.

Then add the creamy coconut milk, lemon or lime juice (I squeezed one large lemon), paprika, red pepper flakes, salt and pepper to the pan.

Now just continue cooking to reduce the sauce, about 5 more minutes. And you’re done. What did I tell you? How easy is that?

To serve, I placed a handful of parsley onto each plate and set the shrimp on top. Then I poured the sauce over the shrimp. Even the parsley tasted so yummy when it soaked up the sauce.

Finally, I garnished each portion with scallions. (I only have one picture with the scallions at the top of this post, but you can see how pretty it looks.)

Serving suggestions

To complete the meal, I served basmati rice on the side along with Sautéed Kale fresh from the garden. If you’ve got a few extra minutes, try this Grilled Pineapple Salsa. It plays really well with coconut shrimp.

Gluten free noodles would also pair well with these shrimp. For those who are following a paleo or low-carb way of eating, you can serve with Cauliflower Rice! 

Pro tips and recipe notes

• Don’t overcook the shrimp. They’re done when they turn pink and curl up. Overcooked shrimp becomes rubbery and sad. We’re not doing that here.
• For variations on this dish, use up what’s in your fridge. Toss in spinach, bell peppers, or even leftover roasted veggies to bulk it up a bit. No extra trip to the store needed.
• Leftovers will keep in an airtight container in the fridge for up to 3 days.

I loved that on one of those busy days with little time for cooking, I still was able to have a special meal on the table for dinner. It’s so easy and got a thumb’s up from everyone in my family.

I seriously can’t wait for you to try it. Don’t wait any longer. Try this quick and easy shrimp with coconut sauce recipe today!

Love shrimp? Try these recipes

Shrimp and Risotto: Risotto is a creamy Italian rice that is a wonderful compliment to shrimp.

Jambalaya:  This is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

Love this recipe? Pin it!

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10 Minute Wild Shrimp With Paleo Coconut Sauce

The mix of bold pepper and pungent paprika gives this dish a lovely, subtly spicy taste. It takes just ten minutes from stove top to plate, and is super delicious and super good for you.

Course Main Course

Cuisine American

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 195kcal

Author Barbara Bianchi

Ingredients

• 25-30 wild shrimp raw, shelled and deveined
• 1/4 cup coconut oil
• 4 tablespoons butter *see note for dairy-free option
• 5 cloves garlic chopped
• 1/4 cup lemon juice
• 1 teaspoon paprika
• 1/4 cup coconut milk
• 1 teaspoon red pepper flakes
• pepper to taste
• salt to taste
• parsley
• scallions thinly sliced for garnish

Instructions

• Heat coconut oil and butter together in your skillet. Add shrimp and garlic and sauté for 3 minutes, turning over half way through. Transfer cooked shrimp to a bowl and set aside.
  25-30 wild shrimp, 1/4 cup coconut oil, 4 tablespoons butter *see note for dairy-free option, 5 cloves garlic
• Add coconut milk, lemon juice, paprika, red pepper flakes, salt and pepper to taste.
  1/4 cup lemon juice, 1 teaspoon paprika, 1/4 cup coconut milk, 1 teaspoon red pepper flakes, pepper to taste, salt to taste
• Continue cooking to reduce, about 5 more minutes.
• Serve on a bed of parsley and garnish with chopped scallions.
  parsley, scallions

Video

Notes

Watch how to make it

 

• Since we are making a coconut sauce, I used coconut oil. Alternatively, you could go with olive oil or avocado oil.
• For a dairy-free option, you can eliminate the butter and just sauté the shrimp with the garlic in your oil.
• To serve, I placed a handful of parsley onto each plate and set the shrimp on top. Then I poured the sauce over the shrimp. Even the parsley tasted so yummy when it soaked up the sauce. Finally, I garnished each portion with scallions.
• Don’t overcook the shrimp. They’re done when they turn pink and curl up. Overcooked shrimp becomes rubbery and sad. We’re not doing that here.
• For variations on this dish, use up what's in your fridge. Toss in spinach, bell peppers, or even leftover roasted veggies to bulk it up a bit. No extra trip to the store needed.
• Leftovers will keep in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 195kcal | Carbohydrates: 3.1g

The post 10 Minute Wild Shrimp With Paleo Coconut Sauce appeared first on Gluten Free Homestead.

This updated recipe includes a quick cooking video so you can see exactly how to get beautifully golden salmon cakes every time.

Salmon is definitely my favorite fish. Actually, I should just say it’s one of my favorite foods. My family always jokes that when we go to a restaurant, if salmon graces the menu, it’s a guaranteed order for me.

There’s just something about the rich flavor that never fails to entice me.

Love salmon? Check out these delicious salmon creations, from mouthwatering Broiled Salmon with Gluten-Free Dijon Sauce to the rich and savory Crispy Skin Salmon in Wine Sauce, and the fun and easy Spicy Salmon Sushi Cups In Crispy Ham. Each dish offers a new way to enjoy salmon!

For more seafood goodness like these salmon cakes, don’t miss my complete collection of fish and seafood recipes!

Please Note:  Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Are salmon patties good for you?

But my love for salmon goes beyond its delicious taste. I am also captivated by its incredible nutritional benefits.

In fact, salmon is one of the best kinds of fish you can add to your diet: it’s a wonderful source of lean protein which is vital for building and repairing muscles and is loaded with Omega-3s for brain and heart health.

Gluten free salmon cakes are a fun way to enjoy salmon for lunch or dinner.

So, I tweaked my grain free salmon cakes recipe until it was just right: the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderfully flavorful. 100% gluten free and paleo!

Wild salmon vs. farmed salmon

For the most delicious tasting salmon cakes, I recommend using wild Alaskan salmon. As I mentioned in my recipe for wild salmon chowder, I always prefer to buy wild fish because of the many problems associated with farmed fish.

Read more about the differences between wild and factory-farmed salmon here. 

Notably, all Alaskan Salmon is guaranteed wild and sustainably caught. It’s illegal to farm salmon in Alaska. 

Hence, the salmon I used in these salmon cakes was frozen Wild Alaskan Sockeye from Copper River Seafoods. The salmon is vacuum sealed in a 12oz portion. Our local supermarket carries it, but you can also buy it from their online store.

Based on what I’ve read, frozen salmon appears to be just as nutritious as fresh salmon.

While the Alaskan wild salmon can be a little pricey, consider this: it’s less fatty and contains more protein than farmed salmon. It also contains more Omega-3s. And we know how good those are for us.

The bottom line is that a smaller wild salmon fillet packs more nutrition than a larger piece of farmed salmon. For these salmon cakes, I used just one 12 ounce package of salmon portions from Copper River Seafoods.

Yes, you can enjoy delicious salmon patties without flour or breadcrumbs. Here’s how to make it happen! With the perfect blend of carefully selected salmon cakes ingredients, you simply can’t go wrong.

Ingredients 

• Butter to cook your salmon in.
• Salmon is our main ingredient! Your salmon cakes will not only be tasty, but you’re also giving your body a nutritious boost.
• Lovely onion and chives give our salmon cakes that extra burst of flavor. Onions add a touch of sweetness and fragrant chives bring a delightful freshness to the cakes.
• Salt, pepper, and lemon zest are essential. Salt enhances the flavors and brings out the natural taste of the salmon, while pepper adds a hint of spice. And a little bit of lemon zest adds a tangy brightness that perfectly complements the savory flavors of the salmon cakes. Note: Since zest is grated from the very outer layer of the lemon peel, choosing organic when you can will help you avoid unwanted residues (pesticides, wax coating, etc.). Either way, wash the fruit thoroughly and dry it completely. Clean, dry skin gives you brighter citrusy flavor and keeps the zest light and fluffy instead of sticky.
• Old Bay Seasoning: a classic choice to give our salmon cakes a little kick. This classic blend of herbs and spices brings a delicious, savory flavor to the mix. It adds depth and complexity, making each bite of the salmon cakes even more enjoyable. 
  
• Eggs help hold everything together in the salmon mixture, giving it that perfect texture. 
• Garlic the flavor powerhouse gives our salmon cakes an extra punch of savory goodness. Just imagine the fantastic aroma filling your kitchen as you cook these mouthwatering salmon cakes.
• Gluten free mayonnaise for moist and creamy texture. (We like Primal Kitchen avocado mayo as it has no added sugar.)
• Avocado oil for the perfect balance of moistness and crispiness to fry your salmon cakes. 

Instructions

*Free printable recipe card is available at the end of the post.

Time to make the salmon cakes! First, I cook the salmon with butter in the oven skin side down for 15 minutes. Once removed from the oven, it’s very easy to peel away the skin, and since salmon from Copper River Seafoods is already boneless, there’s no need to remove any bones.

In a large mixing bowl, I break the salmon apart with a fork. Then I toss in the onion, chives, salt, pepper, and lemon zest, and old bay seasoning for a wonderful combination of flavors. 

To make the lemon zest, you’ll need a microplane. Grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter.

Finally, I mix in eggs, garlic, and mayo.

All that’s left to do is divide the mixture into six salmon cakes and wait for them to set in the refrigerator for 30 minutes.

When I’m ready for the final step of the salmon cakes, I heat the oil in a large skillet over medium heat.

I like to cook them slightly so they’re nice and crispy on the outside.

Which is the healthiest oil for frying?

I recommend frying your salmon cakes in avocado oil as I do with my healthier homemade french fries. Refined avocado oil is highly nutritious and loaded with antioxidants.

Read all about its health benefits here. With one of the highest smoke points, it’s very heat stable, making it one of the best possible oils for frying.

Whether you use avocado oil, coconut oil, or extra-virgin olive oil you don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.

I cook the salmon cakes for 3 minutes on each side, and they’re ready to enjoy!

Pro tips and recipe notes

• Can I use regular mayonnaise? If you prefer regular mayonnaise, feel free to go with it.
• Are gluten-free low carb salmon cakes keto-friendly? Yes! These salmon cakes are very low in carbohydrates, making them suitable for a keto or low-carb diet.
• Can I use canned salmon for this recipe? Absolutely! Canned salmon works perfectly fine and is convenient for making gluten-free low carb salmon cakes. Wild Planet’s pink salmon is wild and comes in BPA-free cans. Be sure to drain your canned salmon and dry it on paper towels so your salmon cakes will not be too wet.
• Are there any variations to this recipe? Yes. By adding your favorite herbs, spices, or vegetables to the mixture, you can customize the recipe. Some popular additions include fresh dill or chopped bell peppers.
• Can I bake the salmon cakes instead of pan-frying? If you prefer, you can bake the salmon cakes in a preheated oven at 375°F (190°C) for about 15-20 minutes or until they’re cooked through and lightly browned.
• Can I prepare the mixture ahead of time? Yes, these salmon cakes are an excellent meal prep idea. You can prepare the salmon mixture in advance and store it in the refrigerator for up to 24 hours. This way, you can save time on busy days.
• How do I store leftover salmon cakes? Allow the salmon cakes to cool, then refrigerate them in an airtight container. They can be kept for up to 3 days. To reheat, gently pan-fry or use a microwave.
• Can I freeze gluten-free low carb salmon cakes? Absolutely! Place the cooked and cooled salmon cakes, wrapped individually so they won’t stick together, and then in a freezer-safe container or bag for storage. They can be frozen for up to 2 months. So make a batch ahead of time, and reheat as needed for quick and satisfying meals.

What sauces are good with fish?

Creamy sauce for fish is fantastic.

Of course, no salmon cakes feel complete without a delicious creamy dipping sauce on the side. I decided to keep it simple, and serve mine with two different choices: tartar sauce and spicy Sriracha mayo. Both comforting, familiar, and easy enough for a weeknight.

And I’m already eyeing my friend’s 5 star cocktail sauce next. Quick note before you click around her site. It isn’t fully gluten free, so you’ll want to double-check ingredients as you browse.

For the Sriracha mayo, you can follow my homemade recipe within my broiled salmon with spicy mayo recipe or just use store bought Sriracha and mayonnaise. Sky Valley Sriracha is certified gluten free. I like Primal Kitchen avocado mayo. Read my full Primal Kitchen mayo review here.

If you’re not a fan of spicy, you can try tartar sauce. My homemade tartar sauce is made with simple, nourishing ingredients. And it’s yours as a little thank you, when you subscribe.  

Garnish your salmon cakes with chopped chives and enjoy!

Serve your fish cakes as an appetizer recipe or as a main meal.

Side dish suggestions for salmon patties:

1. A crisp green salad

2. Creamy cauliflower mash

3. Keto coleslaw with sugar free dressing

4. Cucumber salad

5. Sautéed broccoli with garlic

6. Bacon Brussels sprouts: restaurant-style

7. Or enjoy as a salmon burger on a gluten free bun (if you’re not low carb)

Don’t miss out on this mouthwatering treat; whip up these gluten-free and low-carb salmon cakes today!

And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

P.S. On nights when dinner is starting with plain meat or fish and zero inspiration, my Sauce System is what I reach for. It’s a simple way to bring comfort and variety back to everyday meals even on the busiest nights. If this sounds like what you’ve been missing at dinnertime, you can learn more about my Sauce System here.

More fun recipes

Low Carb Recipe Collection – This is my complete collection of low carb recipes.

Socca: A French Street Food Gem – When you make this naturally gluten free flatbread, you won’t believe the party vibes it brings!  Set up a toppings extravaganza, and let the good times and delicious bites roll. 

How To Cut And Cook Spaghetti Squash: Your Ultimate Guide! – If you close your eyes, you’ll think you’re eating angel hair pasta. That’s why you’re going to love this satisfying, healthy, low carb alternative to pasta.

Gluten Free Cauliflower Flatbreads – Serve warm from the skillet and piled with your favorite toppings.

Creamy Cauliflower Mash – You can make cauliflower mash taste just like mashed potatoes. Promise.

Jambalaya – This is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

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Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto)

Salmon cakes are a fun way to enjoy salmon for lunch or dinner with just the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderful flavor. And they fit right into a low-carb way of eating!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Set in the refrigerator time 30 minutes minutes

Servings 6

Calories 307kcal

Author Barbara Bianchi

Ingredients

• 2 tablespoons butter
• 12 ounces salmon
• 1/2 onion minced
• 2 tablespoons chopped chives
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• zest of 1 lemon I recommend an organic lemon, if available
• 1 teaspoon Old Bay Seasoning for seafood
• 2 eggs beaten
• 1 garlic clove minced
• 3 tablespoons gluten free mayonnaise we like Primal Kitchen avocado mayo
• 3 tablespoons avocado oil

Instructions

• Preheat oven to 350 ℉

  Add 2 tablespoons of melted butter to a baking dish. Dip salmon fillets in the butter and bake skin side down for 15 minutes. Remove from the oven and peel away the skin.
  2 tablespoons butter, 12 ounces salmon
• In a large mixing bowl, break the salmon apart with a fork. Add onion, chives, salt, pepper, lemon zest, and old bay seasoning and combine. Finally, mix eggs, garlic, and mayonnaise.
  1/2 onion, 2 tablespoons chopped chives, 1/4 teaspoon salt, 1/4 teaspoon pepper, zest of 1 lemon, 1 teaspoon Old Bay Seasoning for seafood, 2 eggs, 1 garlic clove, 3 tablespoons gluten free mayonnaise
• Divide into six salmon cakes. Allow to set in the refrigerator for 30 minutes.
• When you're ready to cook, heat oil in a large skillet over a medium heat. Cook the salmon cakes for 3 minutes. Carefully turn over with a spatula and cook for an additional 3 minutes.

  Serve with tartar sauce or spicy mayo and garnish with chopped chives.
  3 tablespoons avocado oil

Video

Notes

• Can I use regular mayonnaise? If you prefer regular mayonnaise, feel free to go with it.
• Are gluten-free low carb salmon cakes keto-friendly? Yes! These salmon patties are low in carbohydrates, making them suitable for a keto or low-carb diet.
• Can I use canned salmon for this recipe? Absolutely! Canned salmon works perfectly fine and is convenient for making gluten-free low carb salmon cakes. Wild Planet’s pink salmon is wild and comes in BPA-free cans. Be sure to drain your canned salmon and dry it on paper towels so your salmon cakes will not be too wet.
• Are there any variations to this recipe? Yes, you can customize the recipe by adding your favorite herbs, spices, or vegetables to the mixture. Some popular additions include fresh dill or chopped bell peppers.
• Can I bake the salmon cakes instead of pan-frying? If you prefer, you can bake the salmon cakes in a preheated oven at 375°F (190°C) for about 15-20 minutes or until they're cooked through and lightly browned.
• Can I prepare the mixture ahead of time? Yes, you can prepare the salmon mixture in advance and store it in the refrigerator for up to 24 hours. This way, you can save time on busy days.
• How do I store leftover salmon cakes? Allow the salmon cakes to cool, then refrigerate them in an airtight container. They can be kept for up to 3 days. To reheat, gently pan-fry or use a microwave.
• Can I freeze gluten-free low carb salmon cakes? Absolutely! Place the cooked and cooled salmon cakes in a freezer-safe container or bag for storage. They can be frozen for up to 2 months. So make a batch ahead of time, and reheat as needed for quick and satisfying meals.
• Which is the healthiest oil for frying? I recommend frying these salmon cakes in avocado oil as I do with my healthier homemade french fries. Refined avocado oil is highly nutritious and loaded with antioxidants. It’s very heat stable with one of the highest smoke points making it one of the best possible oils for frying. Whether you use avocado oil, coconut oil, or extra-virgin olive oil you don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.

 

Nutrition

Calories: 307kcal | Carbohydrates: 0.4g | Protein: 33.1g

The post Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto) appeared first on Gluten Free Homestead.

Drizzled with olive oil and garnished with a beautiful Mediterranean gremolata of chopped parsley, garlic, capers, and lemon zest, these sardines on cauliflower toast make an incredibly nutritious and delicious lunch or even dinner.

It’s hard to believe now, but there was actually a time in my life when I refused to eat sardines. I was only a kid and didn’t know any better and nothing could convince me to take a bite of these tasty, little fish.

However, after struggling with dry skin and eczema for years, I started looking more closely at everyday triggers including my beauty routine (you can read more in my Is Your Lipstick Gluten Free? guide) and decided to try adding more omega-3 rich foods to my diet. This, of course, meant eating more fish, and tinned sardines happen to be one of the best choices.

The benefits of sardines in your diet

Sardines are an excellent source of high quality omega-3 fatty acids as well as being rich in essential Vitamin D, many minerals (including calcium and magnesium), RNA/DNA, and coenzyme Q-10 (an important nutrient for brain and heart health).

Because they are small and wild caught, they have much lower traces of mercury compared to other fish. And, even better, they are much lower in cost and much more convenient, coming already cooked and ready to be eaten straight from the tin.

If you love this cozy-but-light combo, you’ll probably enjoy these other easy seafood dishes I lean on during busy weeks for dinner or handy brunch or lunch recipes.

I’ve added this to my collection of low-carb lunches you can bring to work because it’s great for taking on the go.

Yes, it’s low carb, too! And if you’d like more low carb options, I’ve got a bunch of delicious low carb recipes that’ll keep you satisfied while keeping your carb intake in check.

I’ve enjoyed sardines lots of ways: plain with a drizzle of olive oil, chopped up in a salad with something crunchy like a chickpea and black bean snack, and even blended into a cozy cream cheese spread for gluten free crackers.

But I have to say that served on fluffy, golden cauliflower toast with gremolata is definitely my favorite. If you’ve never been a big sardines fan, you absolutely must try them this way and you may end up changing your mind.

My love for gremolata began when we made it for our traditional Slow Cooker Pork Osso Buco recipe, and it’s now a must-have topping for these sardines on cauliflower toast.

Ready to make this delicious power brunch? Here we go.

Step by step images and instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

First, you’ll need a tin of sardines. I like the wild Pacific sardines in water by Wild Planet. There is no BPA used in the can lining, and the sardines are cleaned and scale free. Wild Planet also sells a variety in extra virgin olive oil, but those also have aqueous natural smoke.

They are not boneless, but sardine bones are actually rich in calcium and can be eaten. If you prefer your sardines boneless, however, you can quite easily remove the bones.

Making cauliflower toast

Next, you’ll need to make the cauliflower toasts. These are made slightly differently from our previous recipe for cauliflower flatbreads, but they’re still only fifteen minutes to prepare and twenty-five minutes in the oven. 

First, the cauliflower needs to be turned into a flour-like consistency.

I pulse a few cauliflower florets at a time in our Cuisinart food processor until they are the size of couscous.

Next, bring half a cup of water to a boil in a small saucepan. After stirring in the cauliflower, turn off the heat and cover the pan. The pan sits covered for 10 minutes before you remove the lid and transfer the cauliflower to a cheesecloth.

Twist the cheesecloth into a pouch and use it to gently squeeze out most of the moisture. It is important for the cauliflower to be dry.

Finally, place the cauliflower in a large mixing bowl and mix in an egg, Gruyere cheese, garlic powder, salt, and pepper for a lovely blend of flavors. The end result is a grainy, easy to manage batter that is ready to be made into toast-shaped squares.

Divide the batter into eight sections and shape into toast-like squares. Pop in the oven for 25 minutes, until golden.

Cauliflower is an excellent source of potassium. It’s rich in dietary fiber, folate, manganese, and vitamins C, K, and B6. In other words, this is the perfect way to add more vegetables into your diet. So feel free to eat as many as you please.

Making gremolata

Now all that’s left is to make the gremolata. I chop up the parsley and then toss with lemon zest, garlic, and capers. To make the lemon zest, you will need a microplane.

Grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter.

Since zest is grated from the very outer layer of the lemon peel, choosing organic when you can will help you avoid unwanted residues (pesticides, wax coating, etc.).

Either way, wash the fruit thoroughly and dry it completely. Clean, dry skin gives you brighter citrusy flavor and keeps the zest light and fluffy instead of sticky.

And everything’s ready! Gently place your sardines on a slice of cauliflower toast, cover with the gremolata, drizzle with olive oil, and devour!

Serving suggestions

You can eat with a knife and fork or pick the toast up by hand. Sometimes I like to spread my toasts with a little bit of homemade mayonnaise or Primal Kitchen Avocado Mayo before topping with the sardines and gremolata.

Pro tips and recipe notes

• There’s a soft bone that you may want to remove from each sardine. (I don’t mind the bone. It is a good source of calcium and so soft that you can’t choke on it.) However, if you prefer removing the bone it is very simple to do. 

They’re a very delicate fish so very gently take the tip of your knife and slit open each sardine. Then remove the long thin bone. Then fold the two halves together again. Do this for each sardine.

• Leftovers should be transferred to an airtight container and stored in the refrigerator. Properly stored, sardines can last for up to 3-4 days. Keep them separate in the oil or sauce to maintain their flavor and moisture.

If this recipe felt refreshingly simple, my Savory Sauce Solution shows you how to get dinner on the table faster with comforting, satisfying meals even on your busiest nights. It’s the system I use myself to keep dinner from feeling like a chore.

I love how this dish is so nutritious and satisfying. I love how it looks so elegant and perfect for a dinner party. And I love the wonderful taste of the gremolata: so fresh and slightly tangy. Guys, can you tell how in love I am with this recipe?

Discovering that cauliflower could be turned into yummy toast has pretty much revolutionized the way I eat. Pairing with sardines and gremolata makes it even more amazingly delicious. Enjoy, friends! Have a happy and healthy week!

What goes with sardines? 

Easy Surówka This is a Polish sauerkraut, carrot and apple salad that’s nutritious and delicious. When serving with seafood, add a spritz of fresh lemon juice to the salad and enjoy.

Super Delicious Massaged Kale Salad If you’d like to skip the cauliflower toast, sardines are wonderful tossed in a stress-free salad like this one.

Sardines are also wonderful tossed with comforting Zucchini Noodles with Basil and Pistachio Pesto (Zoodles) or gluten free spaghetti with homemade Italian red sauce.

Love this recipe? Pin it!

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Sardines On Cauliflower Toast With Gremolata

Drizzled with olive oil and garnished with a beautiful Mediterranean gremolata of chopped parsley, garlic, capers, and lemon zest, these sardines on cauliflower toast make an incredibly nutritious and delicious lunch or even dinner.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 159kcal

Author Barbara Bianchi

Ingredients

For gremolata

• 1/2 cup fresh parsley chopped
• 1 clove garlic minced
• 2 lemons washed and dried, I recommend organic lemons if available
• olive oil
• 1/4 cup capers

For toast

• 1 small head cauliflower cut into small florets
• 1/2 cup water
• 1/2 cup gruyere cheese shredded
• 1 large egg beaten
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• pepper to taste
• Wild Sardines

Instructions

For the gremolata

• Zest the skin of both lemons. Add lemon zest and garlic to parsley and toss. Cover and set aside.
  1 clove garlic, 2 lemons, 1/2 cup fresh parsley

For the cauliflower toast

• Preheat oven to 450°F Line a baking sheet with parchment paper and brush with olive oil.
  olive oil
• Pulse a few florets of cauliflower at a time in your food processor until the cauliflower pieces are the size of couscous, about 3 cups.

  Next bring ½ cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes.

  Then remove the lid.Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out as much of the moisture as possible, almost 1 cup of liquid. It is important for the cauliflower rice to be dry.

  Then place in a large mixing bowl and add egg, cheese, garlic powder, salt and pepper. Mix well. Divide in eight sections and shape into toast-like squares. Bake for 25 minutes, until golden.
  1 small head cauliflower, 1/2 cup water, 1/2 cup gruyere cheese shredded, 1 large egg, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, pepper
• Place 2 sardines on each slice of toast. Top with gremolata, drizzle with olive oil and garnish with capers.
  Wild Sardines, 1/4 cup capers

Notes

There's a soft bone that you may want to remove from each sardine. (I don't mind the bone; it is a good source of calcium and so soft that you can't choke on it.) However, if you prefer removing the bone it is very simple to do.

Sardines are a very delicate fish so very gently take the tip of your knife and slit open each sardine and remove the long thin bone. Then fold the two halves together again. Do this for each sardine.

Leftovers should be transferred to an airtight container and stored in the refrigerator. Properly stored, sardines can last for up to 3-4 days. Keep them separate in their original oil or sauce to maintain their flavor and moisture.

Nutrition

Calories: 159kcal | Carbohydrates: 1.7g | Protein: 14.3g

The post Sardines on Cauliflower Toast with Gremolata appeared first on Gluten Free Homestead.

Hi friends!!! I am so excited for the first post of this week: Jambalaya!

I love trying new cuisines, and Louisiana Creole is one I’d love to explore more, especially because jambalaya is so amazingly delicious: a warm bowl of tender chicken, hot andouille sausage, and fresh shrimp cooked  with celery, onion, bell peppers, okra, and tomatoes in a sauce spiced up with Cajun seasoning.

When we want something that still brings those rich seafood flavors but with a creamy, Italian-style twist, my Shrimp Risotto is inspired by this Jambalaya and gives it a cozy elegance.

Even better, there is no wheat needed, making them perfect dinner dishes for us gluten-free people. If you’ve never had jambalaya before, you are seriously missing out.

And if you are already a jambalaya fan and have never made this dish at home, this is the recipe for you.

It’s naturally low carb, too! And if you’d like more low carb options, I’ve got a bunch of delicious low carb recipes that’ll keep you satisfied while keeping your carb intake in check.

The Tale of Jambalaya’s Origins

The origins of jambalaya are open to debate.

According to the New Orleans Official Guide, The Dictionary of American Food and Drink says the dish was created when a traveller showed up at a New Orleans inn late one night, hours after dinner had been served.

The owner of the inn told the cook to “balayez” (throw something together) as a meal for the traveller.

The meal ended up being mouthwateringly delicious, and so jambalaya was born.

Regardless of how it came into existence, jambalaya really is quite simple to prepare if you follow several easy steps.

Instructions

*Free printable recipe card is available at the end of the post.

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First, sauté the celery, bell peppers, onion, and garlic in a little olive oil.

Once the vegetables are soft, add a little more olive oil, and then the chicken and Andouille sausage.

Andouille (pronounced an-DOO-ee) is a spicy sausage usually made from smoked pork. However, be sure to buy gluten-free sausage as sometimes sausages can have fillers.

The andouille sausage by Applegate are gluten-free and made with chicken and turkey.

Wellshire Farms are also gluten-free and made from pork. Both are very good.

After sautéing all of the ingredients for about another five minutes, stir in the tomatoes, bay leaf, Cajun seasoning, and thyme. Reduce the heat to low, cover, and let simmer for about twenty minutes.

Then add the pink shrimp and okra. The pretty star-like seed pods of the okra have a thick, gooey mucilage that aid in thickening the sauce. Let the beautiful, brown sauce continue to simmer until the shrimp is cooked.

Serving suggestions

Jambalaya is traditionally served with a gluten free corn muffin and rice. I recommend gluten-free spicy jambalaya rice mix from Zatarains. All of my kids loved it.

However, John and I have been trying to follow the principles of a paleo diet, so we decided to try the jambalaya with cauliflower rice instead. This is a great option if you are cutting back on carbs, and it makes a wonderful substitute for rice.

If you want to enjoy the flavors of jambalaya while keeping things low-carb, switch out traditional rice for cauliflower rice as a nutritious and delicious alternative. You can find my recipe for cauliflower rice here.

In addition, serve with a crisp green salad and keto coleslaw with sugar-free dressing.

Pro tips and recipe notes

The most distinctive feature of jambalaya is undeniably its spiciness. However, how spicy you end up making this dish is entirely up to you.

For those of you who are not big on spicy, I think this dish would still be quite tasty on the mild side.

However, if you love your jambalaya so spicy that your eyes water, you can add jalapeño peppers with the vegetables in the beginning, then cayenne pepper flakes when you add the other spices, and even a teaspoon of Sriracha at the very end when the dish is done cooking. 

My family tried it both ways, and we found that the cajun seasoning and spicy andouille sausage were hot enough for us.

This one-pan jambalaya can be made in a slow cooker or instant pot for added convenience. Simply follow the manufacturer’s instructions for cooking times and settings.

Plus it’s a terrific make-ahead dish because it reheats well. Store it in an airtight container in the refrigerator for up to 3-4 days. Then simply reheat it on the stove or in the microwave when ready to eat.

Jambalaya is such a celebration of flavors and spices. It’s a wonderful choice for a party when you need to feed a lot of people. Or for when you just need an extra boost of fun to start your week.

Enjoy! Have a happy and healthy week!

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Gluten Free Yorkshire pudding: While the name “pudding” conjures up images of a sweet, creamy dessert to Americans, puddings in British cuisine can refer to sausages, bread-like creations, or desserts. Yorkshire pudding smothered in gravy served along side a wonderful roast is the quintessential British dinner.

Chicken And Broccoli In Gluten Free Stir Fry Sauce: This is easy to make at home but tastes just like a restaurant-quality dish. It goes from stovetop to table in 30 minutes.

Stir Fry Chicken With Sugar Free Teriyaki Sauce: This dish is is nourishing and quick to make with lots of vegetables, and an easy homemade sauce.

Gluten Free Chicken Fajitas: It’s easy to recreate this restaurant-quality dish in your kitchen.

Gluten Free Chicken Enchiladas: This delicious recipe includes my review of gluten free soft corn tortillas. They’re covered in melted cheese and stuffed with tender strips of chicken in a mouthwatering homemade tomato and chili sauce.

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Jambalaya Recipe

Jambalaya is such a celebration of flavors and spices. It’s a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 5

Calories 418kcal

Author Barbara Bianchi

Ingredients

• 3 tablespoons extra-virgin olive oil

Vegetables

• 2 stalks of celery sliced
• 1 onion diced
• 3 bell peppers diced (I used red, yellow and green for color)
• 1 jalapeño pepper seeded and finely chopped, optional
• 3 cloves garlic minced
• 14.5 ounce can fire roasted crushed tomatoes
• 1/2 cup okra sliced

Chicken, Sausage, & Shrimp

• 1 pound boneless skinless chicken breasts cut into bite-sized pieces
• 1 package gluten-free andouille sausage thinly sliced
• 1 pound of shrimp peeled, deveined with tails removed

Herbs &Spices

• 2 teaspoons Cajun seasoning
• 1 bay leaf
• 1 teaspoon thyme
• 1/4 teaspoon cayenne pepper optional
• salt and pepper to taste

Instructions

• Heat 2 of the tablespoons of olive oil in a large skillet over medium-high heat. Add celery, onion, bell peppers, garlic and (jalapeño, optional). Saute for 5 minutes, stirring until the vegetables are soft.
  2 stalks of celery, 1 onion, 3 bell peppers, 1 jalapeño pepper, 3 cloves garlic
• Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes.
  1 pound boneless skinless chicken breasts, 1 package gluten-free andouille sausage
• Add the tomatoes, bay leaf, Cajun seasoning, thyme, and (cayenne,optional) and stir to combine. Reduce heat to medium-low, cover and simmer for 20 minutes, stirring occasionally.
  14.5 ounce can fire roasted crushed tomatoes, 2 teaspoons Cajun seasoning, 1 bay leaf, 1 teaspoon thyme, 1/4 teaspoon cayenne pepper
• Then add shrimp and okra and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink, 5 minutes.

  Remove bay leaf and season with salt and pepper.
  1 pound of shrimp, 1/2 cup okra, salt and pepper to taste

Notes

• The most distinctive feature of jambalaya is undeniably its spiciness. If you love your jambalaya so spicy that your eyes water, you can add jalapeño peppers with the vegetables in the beginning, then cayenne pepper flakes when you add the other spices, and even a teaspoon of Sriracha at the very end when the dish is done cooking. 
• Jambalaya is traditionally served with rice. I recommend this gluten-free spicy jambalaya rice mix from Zatarains. 
• For low-carb option, cauliflower rice can substitute for traditional rice.
• One-pan jambalaya can be made in a slow cooker or instant pot for added convenience. Simply follow the manufacturer's instructions for cooking times and settings.
• Jambalaya is a terrific make-ahead dish because it reheats well. Store it in an airtight container in the refrigerator for up to 3-4 days and simply reheat it on the stove or in the microwave when ready to eat.

Nutrition

Calories: 418kcal | Carbohydrates: 11.7g | Protein: 45.6g

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