Garlic Crusted Salmon with Cranberry Cashew Penne (Gluten Free)

Serves 3

Garlic Crusted Salmon:

3 salmon portions

 1/2 cup whole wheat flour 

1 egg white

1 tsp thyme

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/4 tsp baking powder

Combine flour, thyme, salt, pepper, garlic, baking powder (whisk to combine)

Heat greased pan on stove top with 2 tbsp olive oil

Dip salmon portions in egg white then dip in flour mixture

Pan fry on medium heat for 3-4 minutes on each side

 

Cranberry Cashew Penne:

1.5 cup brown rice penne
1/2 cup milk
1/3 cup dried cranberries
1/3 cup cashews (blend half in food processor until  flour-like texture is achieved)
1 tbsp honey
1 tbsp butter
1/4 tsp salt

Boil penne according to package directions

Rinse and drain

Place penne back into pot 

Over low heat,in the following order, add:

butter

 honey

milk

 ground cashews

 cranberries

whole cashews

Braised Ginger Glazed Carrots:

6 carrots (peeled)

2 tbsp olive oil

1 tsp ginger

 1 tsp honey

light sprinkle of salt

 

Preheat the oven to 375°

 In ovenproof skillet, melt olive oil over moderately low heat. Add carrots, ginger and salt

Cook, tossing frequently, until carrots are tender but not browned, ~ 10 minutes

Add water, bring to a boil and remove from the heat

  

Cover carrots with a round of parchment paper and place lid on skillet

Braise carrots in oven for ~20 minutes, or until tender

Drizzle with honey before serving 

Sauteed Asparagus:

9 pieces of asparagus with 2 inches of the ends trimmed

1.5 tbsp olive oil

salt and pepper to taste

Sautee in medium sized skillet over medium heat for ~ 8 minutes

Toss frequently

Enjoy with a glass of red wine ;)

Bon Appetit!