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Broiled Salmon Dinner with Baked Acorn Squash and Sauteed Onions, Celery and Tomatoes

Gluten-Free Broiled Salmon with Parsley Sauce

Gluten-Free Broiled Salmon with Parsley Sauce

Imagine what it would be like…

… You are standing knee-deep in the swiftly flowing stream, in Alaska’s Mat-Su Valley, north of Anchorage, fishing for the world-famous Alaskan King Salmon, near the head waters of the Deshka River…

… You are still… frozen in place… watching… holding your breath… as a female black bear disappears with her two cubs around the bend in the trail above you as it meanders up the side of the river gorge… She and her family were within 20 feet of you, above you on the bank…  You breath a sigh of relief when you finally realize that she didn’t notice you or she just didn’t care.

The scent of spruce, balsam poplar and damp ground fills your nostrils as the thought that you are still alive finally registers… You slowly move deeper into the steam, further from the bank… your waders become cold and damp as the swirling waters of the stream slosh over your insulated protection.

Suddenly, your world EXPLODES!

Something hits your 40-lb test mono-filament line with the expensive, stainless steel leader that you bought just this morning…

… Something bigger than you’ve ever hooked into before…

… The eerie silence next to the rushing river is shattered…

… The extra heavy-duty reel screams as you frantically apply the brake, you can feel the heat radiate from the gear-box as the line races off the reel faster than you have ever seen before…

… Then, 50 yards downstream… you see a gigantic fish, Godzilla with fins and a tail, jump… Jump like something out of a “Fishing Adventures” video… You wonder how this can possibly be happening to you as your guide makes a diving grab for the back of your belt…

… As you stand exhibiting your catch with its nose by your chest and its tail bent on the ground, your fishing guide snaps your picture… a picture of you and the biggest 58.39 pound fish you have ever caught…

… You’ve worked up an appetite and your mind drifts to dinner…

[shake, shake…] “Wake up, Pat … It’s time to start dinner…”

Broiled Salmon with Baked Acorn Squash and Sauteed Onions, Celery and Tomatoes for Dinner

Gluten-Free Broiled Salmon, Baked Acorn Squash, Sauteed Onions for Dinner

Gluten-Free Broiled Salmon, Baked Acorn Squash, Sauteed Onions for Dinner

Okay, okay, I admit that I haven’t been feeling up to par this week, so I asked my husband, Al, to help me a little with this post on our salmon dinner.  He knows more about fishing for Salmon than I do ;-)! But, what I do know is…

… Eating salmon is good for us any place and any time of the year … not just during salmon fishing season in the Mat-Su Valley in the wilds of Alaska.

But, with the busy schedules we have in the fall, eating healthy isn’t always as easy as it should be.  But cooking salmon for dinner definitely makes it do-able!

With its high nutrition and ease of cooking, salmon is a natural for an elegant 30 minute meal.

My husband and I both think that this combination of salmon, acorn squash and sautéed veggies is absolutely scrumptious.

And, to make it even better… if there are any leftovers, you can use them to brighten up almost any lunch, salad or side dish tomorrow.

Here’s how to make it…

Broiled Salmon


2 Pounds Salmon Fillets, skinned

2 Tablespoons Olive Oil

1 Teaspoon Salt

1 Dash Pepper

1/2 Teaspoon Minced Garlic


Heat broiler.  Place salmon on oiled (and foil-covered if you like) pan. Sprinkle with the seasonings.

Broil 6 inches from heat until fish flakes easily with a fork, approximately 10 minutes for each inch of thickness (measured at thickest place), turning once.  Watch carefully towards the end of the cooking time or the thinner fillets may burn quickly on the edge once done.

When the salmon flakes easily with a fork, it’s done.

Serve with fresh lemon juice or Dill Sauce or Parsley Sauce.

Makes 4-6 servings.

This same method works also for many other fish, like tilapia, or cod, or turbot.


Acorn Squash, Baked


1 Whole Acorn Squash

1 Teaspoon Butter, Margarine (GF or Lactose-free as needed), or Oil

Dash Salt and Pepper, or Seasoned Salt, to taste

Optional Sauteed Onion, Celery, Nuts or Raisins


Preheat oven to 350 degrees, or see Microwave directions.

Wash the acorn squash and cut in half; scrape out the pulp and seeds with a teaspoon or soup spoon.  (You can save the seeds to roast like Amy’s at Simply Sugar and Gluten-Free.)

Pierce the skin in several places with a fork.


Oil a baking sheet or pan covered with foil; lay the squash halves cut side down.

Bake for 25-30 minutes; turn.  Spread butter, margarine or oil over cut surface.  Sprinkle with seasoning; sprinkle with optional sauteed onions, celery, nuts or raisins.

Bake another 5-10 minutes, until fork tender and golden at the edges.

To Microwave:

Lay a piece of parchment on a microwave-safe plate; lay the squash halves on it cut side down.

Microwave on high for 5-10 minutes, checking often to see when squash begins to soften.  Size will make a difference (also, different types of squash cook differently).  Continue to cook until soft and fork-tender, especially around the stem end.

Turn squash pieces over.  Spread butter, margarine or oil over cut surface.  Sprinkle with seasoning; spread optional sauteed onions, celery, nuts or raisins in the hollow.

Microwave another 3-5 minutes.

Makes 4 servings.

This same method works also for many other types of winter squash, like butternut, buttercup, delicata and turban.


Onions, Celery and Tomatoes, Sauteed


1 Small Vidalia Onion, thinly sliced

1 Stalk Celery, thinly sliced

1 Small Roma Tomato, thinly sliced

1 Teaspoon Olive Oil

1 Teaspoon Butter, or Margarine (GF or Lactose-Free as needed)

1/4 Teaspoon Salt, or seasoned salt, to taste


Heat oil and butter in a heavy skillet over medium heat.  You can use all oil or all butter or all margarine, if you want.  If using all butter, though, keep the burner set a little lower to avoid scorching the butter.

Add onion and celery; cook slowly, stirring often, for about 8-10 minutes.  Add the tomatoes and continue cooking for a few more minutes, until they begin to soften.

Season to taste with salt and pepper and serve.

Makes 4 servings.

These gluten-free recipes are designed for those with gluten intolerance, gluten sensitivity, celiac (coeliac) disease, but I’ve found that people who have no food allergies like them, too. These are wheat-free recipes that are also barley-free and rye-free, and they can be dairy-free, nut-free and refined sugar-free.  They are suitable for a low carb diet, a wheat-free diet or a paleo diet.

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Would you like to find out more about how you too can eat and live gluten-free? If you would, check out my latest book by clicking the book cover below. It’s easier than you think :-)!


Eating & Living A Gluten-Free Diet - 002