Grain free // Tomato chutney, salmon & spaghetti squash

This gluten free dish is simple to create, but the flavors and textures are complex and delicious. The bold tomato chutney and refreshing hint of mint really brings the salmon to life. Served over a bed of spaghetti squash allowing those who are gluten free and SCD not to feel pasta deprived. It also gives the allusion that you've been slaving away in the kitchen all day, when really who has time for that in the summer!

                                        serves: 2    prep time: 15 min     cook time: 2 hours

  • 2 salmon filets
  • 1 spaghetti squash
  • fresh mint (garnish)
  • 4 garlic cloves
  • 1 carrot
  • 1 yellow onion
  • ground thyme
  • olive oil


Tomato chutney
  • dice onion
  • dice garlic
  • slice carrot
  • in sauce pan pour 1/4 cups olive oil
  • add onion, garlic & carrot
  • simmer on low, stirring for 10 min. or until tender
  • add thyme
  • peel tomatoes and add
  • continue to simmer on low for 15 min. stirring
  • pour mixture into food processor and lightly blend
Spaghetti squash

  • rinse and poke holes in squash
  • bake, on rack @ 375 for 1 hr
  • slice down middle and remove seeds
  • remove squash with two forks


  • pan sautéed
  • 5 min. per side or until desired temperature

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