Donna's Grilled Thai Salmon with Sweet Chili Sauce Glaze, Smoked Paprika Spicy Roasted Potatoes, and Gluten Free Blueberry Polenta Cake

17 July 2016 Update:  Also see directions for Raspberry-Blueberry Polenta Cake version!

2 July 2016:  With family arriving for the long weekend, a quick dinner was in order to feed the crowd.  While the potatoes cooked in the oven, the grilled salmon was easy to prepare and cooked fast on the grill so that the meal came together in a flash.  I used a prepared sweet chili sauce to make the preparation even simpler.  The blueberry polenta cake was significantly adapted and converted to gluten free from a Nigella Lawson recipe and although it took a little time to prepare, the flavor was well worth it.  The cake is also delicious for breakfast in place of blueberry pancakes!  Enjoy, Donna:

Donna's Grilled Thai Salmon with Sweet Chili Sauce Glaze

Ingredients:

4 pounds salmon fillet

Salt and pepper to taste

One 10 ounce jar Maggi Sweet Chili Sauce

1/4 cup fresh basil leaves, chopped

1/2 cup almonds, sliced

Method:

Preheat grill or oven to 400 degrees F.  Spray a large piece of heavy foil with cooking spray and place fillet on top.  Season fish with salt and pepper to taste.  Carefully pour the chili sauce evenly on top of fish.  Sprinkle with basil and almonds, and spray with cooking oil.  Grill or bake for 15 - 20 minutes and serve immediately.  

Serves 6 - 8.

Donna’s Smoked Paprika Spicy Roasted Potatoes

Ingredients:

3 pounds small red potatoes, cubed

2 Tablespoons rosemary garlic (or other) seasoning

Smoked paprika to taste

Salt and pepper to taste

2 Tablespoons olive oil

Method:

Preheat oven to 425 degrees F.  Mix all ingredients in large bowl and place on baking sheet that has been sprayed with cooking oil.  Bake for 30 minutes, turn potatoes, and cook for another 5 - 10 minutes until cooked through.

Serves 6 - 8. 

Donna's Gluten Free Blueberry Polenta Cake*

*Adapted from Nigella Lawson’s Blueberry Polenta Upside-Down Cake

Ingredients:

1/3 cup + 2 Tablespoons raw turbinado sugar, divided

3 cups blueberries 

2 large eggs

1 cup white sugar

Zest of 1 lemon

2/3 cup orange juice

2/3 cup olive oil (extra virgin is preferred)

3/4 cup polenta

1 cup gluten free flour

2 teaspoons baking powder

1/2 teaspoon salt

Method:

Preheat oven to 350 degrees F.  Line a 9 inch square pan with parchment paper and spray with cooking oil.  Sprinkle 1/3 cup raw sugar on top of paper and top with blueberries.  

Mix together the eggs, 1 cup white sugar and lemon zest until mixture thickens.  Add orange juice and oil and mix well.  In a separate bowl, mix the remaining ingredients and incorporate into the egg mixture, mixing well.  Pour on top of blueberries in prepared pan and sprinkle top with 2 Tablespoons raw sugar.

Bake for 45 minutes.  Cool for 5 minutes, remove parchment paper and place on cake plate to serve.

Serves 8 - 12.

NOTE:  To make Raspberry-Blueberry Polenta Cake, use 3 cups raspberries and 1 cup blueberries and replace the 9 inch pan for a springform pan lined with parchment, if desired.

Copyright 2016.