BBQ Salmon with roasted garlic, herbs and lemon

A wonderfully light and flaky salmon, made easily on the barbecue! The rich flavours from the garlic, herbs and lemon infuse the salmon spits packed with flavour.  I like to cut the pieces so they're narrow, meaning they cook evenly and quickly.  Try these with a side salad, rice or potatoes. Enjoy!

A gorgeous tray of salmon, fresh off the BBQ.  It is as tasty as it is aesthetically pleasing. 

BBQ Salmon topped with roasted garlic, herbs & lemon

I like to cook my salmon on the BBQ, but off direct heat.  On a small grill, you'd have one half on about medium and cook the salmon on the other half.  On a larger grill, I like to have the outer heat going and have the salmon cooking off the direct-heat in the middle of the BBQ.   To prepare the BBQ, I put all burners on high-heat, then turn off the ones where I want to put the salmon, and lower the others to medium/medium-low.  I like to aim for a temperature of about 400 F.

Line a BBQ-safe pan with foil.  On foil, place:
8 small slices of salmon (each ~1 1/2 - 2" wide)

Drizzle salmon with olive oil and sprinkle with salt & pepper.

In a small bowl, mix together:
10 cloves of roasted garlic, chopped
2-3 Tbsp minced chives
2-3 Tbsp minced dill
3-4 Tbsp mayonnaise
1/2 tsp pepper
1/4 tsp salt
1/4 tsp paprika

Spread the garlic & herb mixture on the top of the salmon slices.   Top salmon with lemon, thinly sliced.

Just gorgeous - ready to pop onto the BBQ.

Bake salmon at ~400 F on the BBQ for 15 minutes for small slices and 20 minutes for larger pieces of salmon.  Check with a fork to make sure the thickest part is cooked thoroughly and nice and flaky.   Enjoy!!!

Three Large Delicious Bread Loaves

These large, delicious loaves of gluten-free bread are so easy to whip together!  They're perfect for sandwiches, grilled cheese, garlic bread slices, toast, french toast.  Just a nice, moist, chewy bread that tastes wonderful and is perfect for all.  I've had many amazed it's gluten-free because it tastes so nice.  Enjoy!

Fresh out of the oven - we couldn't wait long enough to sneak a slice (or two). This bread is wonderfully light and chewy.  

Three Large Delicious Bread Loaves

Butter 3 large loaf pans.  Preheat oven to 350 F.

In a large mixer, mix the dry ingredients:
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch
1 cup arrowroot starch
1/2 cup white rice flour
1/2 cup sorghum flour
4 tsp xanthan gum
4 tsp rapid-rise yeast (quick yeast)
2 tsp salt

Add and beat 3-4 minutes, scraping occasionally, if needed:
2 1/2 cups lukewarm water
5 Tbsp honey (OR 2 Tbsp honey + 3 Tbsp maple syrup)
8 Tbsp oil (I love avocado oil)
6 eggs (chia seeds + water substitute will work well for those egg-intolerant)
2 tsp apple cider vinegar

Fill each loaf pan 1/2 full with batter.  Cover with plastic wrap and let rise in a warm location until dough has reached the plastic wrap (~40 minutes).   Remove plastic wrap - don't worry if a little dough sticks to the top of the plastic wrap. It'll look fine once cooked.

Pans filled with dough.  These were covered with plastic wrap and left to rise 40 minutes before baking. 

Bake at 350 F for 45 minutes until nicely golden brown.  Remove from pans and cool on cooling racks.  You can slice and use immediately or slice and freeze.  I always slice my bread before freezing, and it's perfect to take out and use for lunches or meals.  Enjoy!

Large, fresh loaves of delicious bread.