Now, on with the food. Because we celebrated over the weekend with a lovely night out to dinner and the symphony in Seattle, I really didn't go out of my way to do anything special for dinner. But I did of course make a cake. For our main course tonight we had salmon with a balsamic molasses glaze (recipe below). And for dessert I made a slight variation of Cybele Pascal's French Yogurt Cake from my trusty baking bible, The Allergen-Free Baker's Handbook. All were a hit. Have I mentioned my kids are obsessed with salmon? They are. And I love it, too. We eat it once a week.
Molasses Balsamic Glaze Salmon
1 large filet salmon (I usually buy Coho or King, and always wild never farmed)
Glaze4 tablespoons blackstrap molasses
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon sea salt
pepper to taste
1. Preheat oven to 375 and line a baking pan with foil.
2. Mix all glaze ingredients together in a bowl.
3. Place salmon in baking dish and pour glaze over the the top
4. Bake for about 25 minutes
1 (6oz) container vanilla coconut yogurt (I use So Delicious)
1 1/2 "measures" sugar
1 tablespoon egg replacer mixed with 1/4 cup rice milk
1 "measure" canola oil
3 "measures" basic gluten-free flour blend
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1. Preheat oven to 350. Grease a loaf pan and sprinkle with a little flour.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients, adding them one at a time in the order listed, beating on medium speed after each addition. Beat until smooth, about 1 minute. Pour into the loaf pan and bake for about 1 hour, rotating pan halfway through.
3. Let cool completely in the pan on a cooling rack. Slice with a serrated knife. Serve plain or with a sprinkle of powdered sugar or dollop of sorbet.
I can't wait to try this again with a little orange or lemon extract and zest. I also can't wait for my husband to finish putting my daughter to bed so we can actually enjoy a slice together!