Chook Me!

Looking for a tried and true recipe... Fresh salmon casserole, gluten free?

We are going to a church potluck with approx 15 - 20 guests. The hostess is serving pork. I am supplying the pescatarian main course (no meat or poultry). I am looking for a recipe that you have tried and liked that has fresh salmon, no gluten, and possibly rice. It can have a vegetable. I would think it should serve about 10 people. This crowd is used to organic, health food cooking so it can be a little "out there" but doesn't have to be. The supper is this Friday night, Feb. 20.

Public Comments

1. You get your grain, protein and tons of veggies in one easy casserole dish, you can’t go wrong. This isn't one of those cheesy, pasta-ish style casseroles. It's light and healthy and I think your organic healthy crowd will appreciate it. This recipe serves 8. You can make two for 16 people. Salmon with Fresh Veggies and Quinoa 2 carrots 2 medium zuchinni 1 large green bell pepper 1 large red bell pepper 1 red onion 6 cloves of garlic 4 tsp lemon juice 2 tsp dry dill 2 cups vegetable broth salt and pepper to taste 1 1/2 cup quinoa 8 4oz salmon fillets Preheat the oven to 425 degrees. Cut the carrots, zucchini, and peppers into thin long slices, like matchsticks. Slice the Red onion thin and run the garlic through a press. Add all the veggies into a large bowl and toss with lemon juice, dill and pinch of salt & pepper. I make this a few hours ahead trying to save time. Add the dry, uncooked quinoa to a large casserole dish along with the broth. Spread evenly in pan. Lay the fillets on top of the quinoa. Sprinkle with a bit of salt and pepper. Top the fillets with the fresh veggies. Seal with aluminum foil. Bake for 30 minutes until the fish is flaky.