Gluten Free: Brown Sugar and Dill Cured Salmon, Baby Carrotswith Dill Maple Syrup, and Sherried Green Beans with Mushrooms

This is another one of those "sans kids" recipes. I love family dinners, I do. Despite some of the activity and chaos that children sometimes bring to the table, it has such a wholesome feel to it that I like. But quite dinners alone are also nice and allow us a bit of "adult time".

This is also gluten free, if that interests you.

If you are going to make the salmon in this recipe, it needs to refrigerate for at least 8 hours before cooking. Keep that in mind.

So, on the menu is:

Slow Roasted Brown Sugar and Dill Cured Salmon
Baby Carrots with Dill Maple Syrup
Sherried Green Beans and Mushrooms
Candied Clementines

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Slow Roasted Brown Sugar and Dill Cured Salmon
*slow roasting the cured fish gives it a velvety, silken texture

Ingredients:

• 1/2 cup lightly packed brown sugar
• 1/3 cup chopped, fresh dill
• 2 tablespoons of kosher salt
• 1 (3-lb) salmon fillet
• cooking spray
• 1/2 cup reduced fat mayonnaise
• 2 tablespoons Dijon Mustard (Heinz is gluten free)
  

Combine 1st 3 ingredients in bowl. Place fish, skin side down, in a 13x9 inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.

Preheat oven to 175 degrees. Wipe remaining sugar mixture from fish with a paper towel. Coat a jelly roll pan with cooking spray. Place fish, skin side down, in pan. Bake at 175 for one hour and 10 minutes, or until fish flakes easily.

Combine mayo and mustard; stir well. Serve mayo mixture with fish.

Serves 8.

Baby Carrots with Dill-Maple Syrup

Ingredients:

• 2-lb baby carrots
• 1/2 teaspoon of salt
• 4 tablespoons of maple syrup
• 2 tablespoon chopped fresh dill weed (or 4 teaspoons of dried)
• Dash of white pepper

In a medium saucepan, combine baby carrots and salt with enough water to cover over high heat. Bring to boil and simmer, covered for 8-10 minutes or until carrots are barely tender. Drain.

Toss carrots with maple syrup, dill weed, and white pepper.

Makes 8 servings.

Sherried Green Beans with Mushrooms

• 1 1/2 lbs of fresh green beans, trimmed
• 3 tablespoons of butter, divided
• 1/3 cup thinly sliced shallots
• 3/4 lbs fresh mushroom blend, coarsely chopped
• 1/4 cup dry sherry
• 3 tablespoons chopped fresh leaf parsley
• 2 teaspoons chopped, fresh thyme (3/4 teaspoon, dried thyme)
• 3/4 teaspoon of kosher salt
• 1/2 teaspoon black pepper

Steam green beans 5 minutes or until crisp tender; remove from heat.

Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots to pan and saute 3 minutes. Add mushrooms, saute 5 minutes, stirring frequently. Add sherry; bring to boil. Cook until liquid almost evaporates. Add remaining 1 tablespoon of butter and green beans; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt and pepper. Toss to combine.

Makes 8 servings.



Candied Clementines

• 8 whole clementines, peeled
• 1/2 cup sugar
• 2 tablespoons of water
• 1 tablespoon fresh lemon juice
• 2 tablespoons orange liqueur, such as triple sec or orange juice
• fresh mint for garnish

Arrange clementines in 13x9 baking dish (preferably glass), pulling the tops of each clementine slightly apart without detaching the bottoms (like opening petals on a flower)

In medium saucepan, combine sugar, water and lemon juice over medium heat. Bring to boil, reduce heat to low, and simmer, stirring constantly until mixture is clear. Remove from heat and stir in orange liqueur. Cool 15 minutes, or until syrup is lukewarm.

Pour syrup over clementines, making sure they are well coated. Refrigerate for 2 hours. Bring to room temperature before serving. Place in a small bowl or goblet and drizzle syrup over it.

12 servings.