Mojito Salmon recipe and gluten-free cookbook giveawayMay 14, 2013
Yay! I have a new way of using my slow cooker! (What, you don’t have a slow cooker? Goodness go get one! They are not expensive and worth every penny. Here’s the one I’ve got.)
Up until now I’ve only ever made soups and stews. Anything else felt way beyond my skills. But after many months of cooking from Everyday Gluten Free Slow Cooking, I finally gave it a shot.
Totally easy. I’m hooked. And wild salmon is a great way to pump up the omega-3 fats in your diet, improving everything from skin to brain health.
Moms – jump on it. Good slow cooker recipes are so awesome. I love having dinner ready and waiting. It means I don’t have a whining, hungry toddler hanging on my legs while I’m trying to cook.
Seriously, he’ll even get between me and the oven and push me away from it while I’m like, frying stuff and trying to keep hot oil from splattering. Super helpful.
So let me tell you a little bit more about this cookbook. I’ve used a bunch of great recipes from it, like:
Brazilian Black Bean Soup
Classic Pot Roast
Chili and Lime Brisket
…and tonight’s fish recipe (see below)
I love this book for it’s amazing ideas and for breathing life into my previously-lonely slow cooker. And yes, these are all gluten free. Some of the recipes call for ingredients like sugar or canola oil (for which I make substitutions) but in general they are a LOT healthier than the pamphlet of recipes that came with my Crockpot.
In fact, I find these recipes sparking a lot of creativity. Now that I have a freaking clue about how to use my slow cooker, I like to jazz it up.
Tonight’s salmon went in a lime/mint direction instead of the recipe’s lemon/dill. Enjoy! And enter below to win your very own copy of the book.
This is my variation on Everyday Gluten Free Slow Cooking’s Lemon Dill Salmon.
1/2 cup fresh lime juice
1 Tbl. olive oil
2 tsp. minced garlic
1 Tbl. minced fresh mint
For the fish:
1 lb. salmon fillets, cut into 4 portions
salt and pepper
Combine marinade ingredients in a large ziploc bag. Place salmon in the bag and make sure it’s coated well. Refrigerate 2-6 hours.
Remove salmon and place in slow cooker along with half of the marinade. Discard the rest. Sprinkle with salt and pepper. Cover and cook on low for 2.5 hours.
Ready to get slow cookin’?
Follow the directions below to enter to win. Cookbook will be sent directly from the publisher to winner’s address (US only).