These high protein Sesame Salmon Burgers pair nicely with Garlic Ginger Bok Choy (pictured in background of photo above; stay tuned for recipe next week).

I really like making these quick and easy gluten free burgers because they not only consist of highly nutritious wild salmon (obviously), they're also packed with superfoods such as garlic, ginger and sesame seeds.  Sometimes I like to prepare the salmon mixture ahead of time (think the night before, so that the flavors can meld into the salmon and intensify) and then cook the patties in a skillet the following day for dinner.

If you're looking for other quick and easy gluten free burgers check out my Green Chili Turkey Burgers and Shrimp Burgers.

Thanks to everyone who participated in last weeks Dagoba giveaway, and to all of you who joined me on Facebook and Twitter. The winners of the four 8oz bags of Dagoba Chocodrops and four 8oz canisters of Dagoba cacao powder are Brittany and Melissa! Congratulations y'all and enjoy!

Here are more gluten free burger recipes you may enjoy:
-Turducken Burger Recipe from Diane of The W.H.O.L.E. Gang
-Sweet Potato Black Bean Vegetarian Burger Recipe from Seamaiden of Book of Yum
-Quinoa-Salmon Burgers (Gluten-Free + Egg-free) from Ali of Nourishing Meals

This recipe is based on one by Ellyn Goodrich at epicurious.com, called "Alaskan Halibut and Salmon Gefilte Fish Terrine."  While Goodrich's recipe makes a gefilte fish "loaf," mine is for traditional (yet gluten free) gefilte fish balls (like my Bubby made) only with more vegetables, so that they are a bit lighter and healthier than the standard gefilte-fare.

What are gefilte fish?  Here is Wikipedia's definition:

"Yiddish Gefüllte Fisch (Gefilte fish;from German gefüllte "stuffed" fish) (Yiddish: געפֿילטע פֿיש, Hebrew: דגים ממולאים‎ dagim memula'im, literally "filled fish") is a poached fish mince stuffed into the fish skin. More common since the Second World War are the Polish patties similar to quenelles or fish balls made from a mixture of ground deboned fish, mostly carp or pike. They are popular in the Ashkenazi Jewish community and are typically eaten on Shabbat and Holidays."

In my house, we eat gefilte fish once a year. They're not easy to make, so we prepare them at Passover, as my Bubby did and serve them with homemade maror (ground horseradish).

Did you know that Passover starts one month from today? If you're planning a gluten free Passover, you might want to check out my Gluten Free Passover Menu which is full of yummy things like gluten free Matzo Ball Soup and Charoset.

Even though it's a month away, I'm ready for Passover, as for me, it is the holiday which ushers in spring!

This high protein salmon dish with Roasted Red Pepper Tomato Soup from Pacific Foods was a big hit with my husband, and children as well.

The sweet, smoky taste of the sauce (which simply uses the above soup) along with healthy spinach and salted salmon, results in a sophisticated entree that is not too challenging to make --a lovely dish that will wow your guests.

Thanks for all of your votes in the first round of Pacific Foods Everyday Chef Challenge!  Because of you, I won that round, and healthy, high protein, gluten free has even more exposure in the mainstream.  I especially want to thank Chris James of Celiac Handbook for tirelessly spreading the word about the contest on Twitter and Facebook.

The dish below is my entry for round 2 of the Pacific Foods Everyday Chef Challenge.  Please head on over if you have a minute and vote for your favorite recipe.  Same rules apply as last time, you can vote every 24 hours until the contest is over one week from today, on Wednesday, October 6th.

The winner of the Pacific Foods giveaway for a case of Broths and Soups is Amy Cazier! We've got some big giveaways coming to Elana's Pantry this fall and winter. Stay tuned by signing up for email updates or following me on Facebook or Twitter :-)

* Disclosure: I am working with Pacific Natural Foods as a participant in this promotion and have received a stipend

This recipe for quick and easy grilled salmon is based on Kalyn's Grilled Salmon with Maple Syrup Glaze from Kalyn's Kitchen.  I find that her site is a fantastic source overall, and particularly for protein filled entrees.  I had the pleasure of being on a panel at Blogher last year with Kalyn, and am looking forward to seeing her again this year.  The Blogher Food Conference is less than 2 months away.

Both of my boys liked this gluten free high protein entree.  In fact my older son said to me, "Mom, this chicken is really good!"  Um, I guess I'll take that as a compliment even though this is a salmon dish.  The fact that they ate it says a lot to me.

Grilled Salmon PaprikaNote: There is a print link embedded within this post, please visit this post to print it.
1 ½ pound salmon fillet, cut into (6) 4 ounce pieces (leave skin on)
¼ cup agave nectar
1 tablespoon smoked paprika
½ teaspoon ground cumin
1 teaspoon celtic sea salt

1. Rinse salmon, pat dry and place in an 11 x 7 baking dish
2. In a small bowl, combine paprika, cumin and salt
3. Drizzle agave over salmon, the sprinkle with paprika mixture
4. Marinate for 30 minutes to 5 hours
5. Grill salmon (skin side down) for 4-5 minutes, then turn over
6. Grill on other side for 3 minutes, or until salmon is cooked through

I've been grilling up a storm over here.  Last night we had a delicious dinner of Mustard Lime Chicken and a big salad with Asian Salad Dressing.  I also made a roasted potato dish for the boys, with leeks from our garden.  I don't eat potatoes because I am following an eating plan that is very close to Paleo.

So, my question is this... Do any of you have yummy paleo-esque recipes for leeks?  I have a gluten free, grain free recipe in my book, The Gluten-Free Almond Flour Cookbook, for Smoked Salmon Leek Tart.  I could make that 6 times and still have leeks left over.  Any ideas?

If you are wondering why I haven't announced the winner of last weeks giveaway for the Ball Canning Discovery Kit It is because Twitter is having some problems right now. So, I will update this post later today soon with the name of the winner. Stay tuned!

There was a shortage of Fish Kabayaki the other night when I made this amazing dish from Jaden's Steamy Kitchen Cookbook.  I used salmon to make this sweet and tangy fish dish and it was phenomenal.

The boys were unhappy that I did not make more, so tonight I'm making it again and doubling the recipe to 2 pounds of salmon so all can eat to their fill and still have some for leftovers the next night.  I'm making it right now as I type this with my computer in the kitchen.  While it's a simple, though not entirely easy recipe, it is well worth the effort.

Pan Fried SalmonNote: There is a print link embedded within this post, please visit this post to print it.
1 pound salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
¼ cup ume plum vinegar
¼ cup agave nectar
1 tablespoon olive oil
1 tablespoon grapeseed oil

1. In a small saucepan over medium heat, stir together ume plum vinegar and agave
2. When sauce begins to bubble turn down heat and simmer for 4-5 minutes until thick enough to coat the back of a spoon
3. Place oils in a large frying pan over high heat
4. Place salmon in frying pan, do not allow fillets to touch each other
5. Fry for 2 minutes until the bottoms are browned
6. Brush Kabayaki sauce on the fillets
7. Flip salmon over and brush top of the other side, then fry for another minute or 2 until fish flakes easily and is cooked through

The first time I made this I burned the Kabayaki sauce and had to toss it, it was way too charred.  I left it on too long at too high of heat.  The next time I made it I hewed closer to Jaden's directions and had perfect success.  Whatever you do, keep a close eye on the Kabayaki sauce.  It is a fragile specimen.  Also, when frying the fish, be careful and keep children out of the kitchen.

Again, my romance with Jaden's Steamy Kitchen Cookbook has supplanted my own affair with my gluten free cookbook, The Gluten-Free Almond Flour Cookbook.  Go figure.  I guess it's a lot more fun to play with someone else's food.

Next up from Jaden's cookbook... I'm thinking Broccoli Pickles.

This Leek Coulis is based on a culinary masterpiece from Gluten-Free Girl.  My description will certainly not do it justice and I'm fairly certain my vegan version is only a faint replication of hers.

For a truly mouth watering account of this dish, make sure to read Gluten Free Girl's delectable post about the culinary wizardry that is the chef's Leek Coulis.  All I can say on my end, is that I fooled my husband; he had no idea that I had replaced the cream in the original recipe with coconut milk.

Gluten Free Girl's Leek CoulisNote: There is a print link embedded within this post, please visit this post to print it.
¼ cup olive oil
2 leeks, white part and two inches of green part
1 fennel bulb, finely chopped
1 tablespoon fresh thyme, finely chopped
3 cups baby spinach, roughly chopped
1 cup coconut milk
¼ cup lemon juice, freshly squeezed
¼ teaspoon celtic sea salt
¼ cup olive oil

1. Heat olive oil in a large skillet
2. Saute leeks and fennel for 6-8 minutes until soft
3. Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted
4. Stir coconut milk into mixture
5. Transfer mixture to a Vitamix and puree on highest speed until smooth
6. Blend in lemon juice and salt
7. While Vitamix is running on medium speed, slowly drizzle in olive oil
8. Serve over salmon or veggies

Thyme SalmonNote: There is a print link embedded within this post, please visit this post to print it.
1 pound salmon
12 sprigs thyme
1 tablespoon olive oil
1 teaspoon celtic sea salt

1. Heat oven to 500°
2. Rinse salmon and pat dry
3. Place salmon on a parchment paper lined baking sheet
4. Place thyme leaves underneath salmon
5. Rub salmon with olive oil and sprinkle with salt
6. Turn off oven and place salmon in hot oven, baking for 10-12 minutes, until just pink on the very inside
7. Serve with Gluten Free Girl's Leek Coulis (above)

For those of you following my book tour, this week I will be on Martha Stewart Living's radio show, tomorrow (Wednesday, 8/26) 8:30 AM (Mountain Time).

With baseball back in the picture and our afternoons filled with practices I find myself looking for quick entrees that offer a lot of protein without a lot of work.  This gluten free Chipotle Lime Salmon recipe is one of those. My husband loved it, pronouncing it blog-worthy after his first bite.

Chipotle Lime SalmonNote: There is a print link embedded within this post, please visit this post to print it.
1 lb salmon, cut into 4 fillets
1-2 tablespoons olive oil
2 limes, sliced in half
1 teaspoon celtic sea salt
1 teaspoon chipotle powder

1. Preheat oven to 500°
2. Rinse salmon, pat dry and place on a metal baking sheet
3. Rub each fillet with olive oil
4. Squeeze the juice from one-half lime onto each fillet
5. Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet
6. Turn down oven temperature to 275°
7. Place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish

I've been very busy lately though spending as much time as possible with my boys.  Still, getting in quality time is a challenge.  We're going from the moment I meet them at school until dinner, running around to various activities such as baseball, violin and of course, grocery shopping.

I didn't think I'd become one of those over scheduled mothers, though that seems to be just what is happening.

Thankfully, we still have a good routine at bedtime with lots of chit chat about the day, reading and snuggling.  Often I think I need this time to unwind more than the boys do, though in reality, I bet it does all of us a lot of good.

Mushrooms are one of my favorite foods.  I bought some recently on a trip to the store, though I had no idea what would become of them.

The next day I took out one of my favorite cookbooks, A Cook's Book of Mushrooms and began to flip through the pages.  I found a great recipe, made a few changes (replacing sugar with stevia, etc.) and whipped it up for dinner.  Although it looks complicated and has a few steps, this recipe is quick, easy and ultra-satisfying.

My husband loved this dish and my younger son also thought it was great.  I enjoyed it too.

Are there any mushroom dishes that you like to make or do you have a favorite mushroom dish that you would like to see on this blog?

The salmon series continues, as does my love affair with Cook's Illustrated. The recipe below is another one that I have adapted from this fantastic magazine.

On the comments front, my cup overfloweth. I am so happy with the participation, support and community that is developing on this site. Recently, one of my favorite readers, Courtney, asked a question about meal planning. If any of you have suggestions, please feel free to offer them to her in the comments section. You may also notice that I have recently added a feature whereby the most recent comments are posted on the bottom right side of the page (towards the end of the navigation bar). This is a good way to stay current on all the chat that is happening over here between readers. A wonderful way that we can all learn more from each other.

Salmon with Cucumber Chile RelishNote: There is a print link embedded within this post, please visit this post to print it.
½ pound salmon
1 tablespoon olive oil
¼ teaspoon celtic sea salt
1 medium cucumber, peeled, seeded and diced
1 shallot, minced
1 serrano chile, remove seeds, minced
2 tablespoons mint leaves, minced
¼ cup lime juice, fresh squeezed

1. Turn oven on to 500°
2. Cut fish into 2 pieces, leaving skin on; rinse and pat dry with paper towel
3. Place fish skin side down on a metal baking sheet
4. Rub fillets liberally with olive oil, then sprinkle with salt
5. Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
6. Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife
7. To make relish, stir together remaining ingredients from above in a medium size bowl
8. Remove salmon from oven, transfer to plates and serve with relish

I like cooking salmon this way as it takes away the fishy flavor; adding relish completes the process of de-fishing the fish! This dish is great all year round, though particularly lovely for a spring dinner served with asparagus.

As I have mentioned here before, I am always looking for inspired ways to eat salmon. First priority, disguising the fishy flavor!

Well, low and behold, last night as I sat on the couch making my way through the latest issue of Cook's Illustrated (my dear friend Deb subscribed me as a gift last year), I found a section on cooking salmon. I was so inspired that I decided to test out the recipe for tonight's dinner.

I do like Cook's, however their recipes are a bit fussy for me, so here you will find my take --a simple version of one of their magnificent salmon recipes.

Salmon with Tomato Basil RelishNote: There is a print link embedded within this post, please visit this post to print it.
½ pound salmon
1 cup cherry tomatoes, sliced in quarters
½ small shallot, minced
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon apple cider vinegar
2 tablespoons fresh basil, finely chopped
celtic sea salt to taste

1. Turn oven on to 500°
2. Cut fish into 2 pieces, leaving skin on; rinse and pat dry with paper towel
3. Place fish skin side down on a metal baking sheet
4. Rub fillets liberally with olive oil, then sprinkle with salt
5. Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
6. Roast 8 to 13 minutes --so that centers of thickest part of fillets are still translucent when cut into with a pairing knife
7. To make relish, stir together remaining ingredients from above in a medium size bowl
8. Remove salmon from oven, transfer to plates and serve with relish

Serves 2

This simple, healthy salmon recipe was a hit all around tonight at dinner. My favorite taste tester said he was surprised at how little fishiness there was to the salmon --a huge compliment in this neck of the woods. It's so great when those fresh, easy, healthy dinners turn out to be winners!

Salmon is in the air these days --my mother recently requested my salmon burger recipe which will definitely be appearing over here as part of the salmon series sometime in the near future.