Since it's a Monday and we're right in the middle of the back-to-school rush, I thought I'd share this fabulous and simple recipe that I received from food allergy cookbook author and advocate Linda Coss. As Linda rightly points out in a recent press release, "It's not necessary to prepare a separate meal for your food-allergic child and then pick something up for the rest of the family." Besides being a drag and excluding the child with food allergies, I find the pick-up and prepare method to be more trouble than it's worth.
The following dairy-free, egg-free and nut-free recipe comes to the rescue. I like it because my kids love salmon and for those of you trying to offer a meat-free option to your kids, the sweet and tangy sauce makes it even more appealing.
I'll have more recipes from Linda in upcoming blog posts. Enjoy!
Apricot Glazed Salmon
Reprinted with permission from "What Else Is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook" by Linda
Marienhoff Coss, available at
http://www.foodallergybooks.com/
In this salmon dish a layer of garlic makes a nice counterpoint to the sweet apricot glaze.
Preparation time: 5 minutes
Cooking time: 10 minutes
2 tablespoons sugar-free apricot fruit spread
1-1/2 teaspoons honey
1/2 teaspoon white wine vinegar
1 pound salmon fillet, about 1-inch thick
1-1/2 teaspoons bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat broiler. Cover broiler pan with aluminum foil.
To make apricot glaze place apricot fruit spread and honey in a small microwave-safe bowl. Microwave on high for 30 seconds or until liquefied; stir in vinegar and then set aside.
Place salmon, skin side down, on prepared broiler pan. Place garlic, salt and pepper in a small bowl; mix well and then spread evenly over salmon. Broil for 6 minutes. Spread apricot glaze evenly over salmon. Broil for an additional 4 minutes until done; serve immediately.
Makes 4 servings, 4 oz. each.