Fast and Frugal Dinner Menu for Multiple Dietary Restrictions - Salmon, with braised swiss chard and celery root puree (gluten-free)

Fast and Frugal Dinner Menu for Multiple Dietary Restrictions - Salmon, with braised swiss chard and celery root puree...

Cooking a meal for guests with food allergies, celiacs, gluten sensitivity or dietary preferences from pescetarian, fruitarian to the vegan F-word; flexitarian, can feel like you; the chef, are suddenly experiencing an acute onset of anaphylactic shock. However, the days of traditional dinner parties do not have to be complicated or expensive.

The Chef who has won over the palates of Hollywood’s elite, global infusion specialist, Chris Lukic shares his recipes and tips for a fast and frugal Dinner Menu for multiple dietary restrictions from his restaurant, The Yellow Plum.

4
Servings
627
Calories Per Serving
Deliver Ingredients

Notes

Vegan Alternative For Heavy Cream: Blend 2 cups of soy or rice milk with 1 cup melted dairy free margarine or olive oil This will equal 1 cup of heavy cream for your recipes. Note: not intended for whipping cream.

Vegan Alternative for Salmon: Pan Seared Seitan (ingredients and instructions included)

Ingredients

For the celery root puree

  • 1 large Celery Root peeled, cut into 2 inch squares
  • 3 Cups Water
  • Salt and Pepper to taste
  • 3 Cups Heavy Cream (see vegan alternative notes)

For the braised swiss chard (Gluten-Free, Vegan)

  • 1 Bunch of Swiss Chard
  • 1 Tablespoon Sherry Vinegar
  • 1 Cup Vegetable Stock
  • 2 Tablespoons Olive Oil
  • 2 cloves of Garlic (Smashed)

For The Salmon

  • 4 Salmon Fillets (skin on)
  • Salt and Pepper to Taste

** Vegan Alternative for Salmon Fillets -Pan Seared Seitan

  • 8 Ounces Seitan Roast cut into 3/4 inch fillets
  • 3 Tablespoons Brown Rice Flour
  • Salt and Pepper to Taste
  • 2 Tablespoons olive oil

Directions

For the celery root puree

Add celery root cubes to a large pot and pour equal parts water and heavy cream into the pot until the celery root is fully covered. Boil until cubes are tender. Remove from Heat. Using a mesh strainer, scoop the celery root from the liquid and add to a blender and puree until the celery root is of a mashed consistency. You may need to add a little leftover liquid mixture to the blender to get the celery roots going.  Season with salt and pepper to taste.

Vegan Alternative for Heavy Cream:  Blend 2 cups of soy or rice milk with 1 cup melted dairy free margarine or olive oil This will equal 1 cup of heavy cream for your recipes. Note: not intended for whipping cream.

For the braised swiss chard (Gluten-Free, Vegan)

Wash the swiss chard well and cut into julienne strips.  Be sure to use everything including the stalks. Coat a pan with olive oil, add the smashed cloves of garlic and swiss chard and Sauté until the garlic is brown.  Remove garlic cloves from the pan. Add cherry vinegar and vegetable stock. Let simmer for 15 min.

For The Salmon

Preheat oven to 350.
Season the salmon with salt and pepper .
Heat a skillet over medium-high heat. Add olive oil. When the oil is hot, add salmon skin-side down and brown until golden. remove from heat, flip the salmon over and place in oven.  Let cook until desired temperature. (no longer than 6 minutes.  

** Vegan Alternative for Salmon Fillets -Pan Seared Seitan

Preheat the oven to 200 degrees. Coat the bottom of a large skillet with the olive oil and heat until the oil ripples. Lightly dredge the Seitan in the seasoned flour, shaking off excess. Sear over medium high heat for 3 or 4 minutes or until the fillets release easily from the pan.  Flip over and cook the other side until crisp.  Line a pan with paper towel and place the seitan fillets directly from the skillet to the pan, allowing the access oil to soak up in the paper towel.  Remove paper towels and place the pan in the oven to remain warm until ready to plate.

Nutritional Facts

Total Fat
46g
66%
Sugar
8g
9%
Saturated Fat
25g
100%
Cholesterol
138mg
46%
Carbohydrate, by difference
32g
25%
Protein
25g
54%
Vitamin A, RAE
468µg
67%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
288mg
29%
Choline, total
77mg
18%
Fiber, total dietary
4g
16%
Fluoride, F
5µg
0%
Folate, total
76µg
19%
Iron, Fe
11mg
61%
Magnesium, Mg
70mg
22%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
2mg
40%
Phosphorus, P
386mg
55%
Riboflavin
1mg
91%
Selenium, Se
31µg
56%
Sodium, Na
448mg
30%
Vitamin D (D2 + D3)
2µg
13%
Water
279g
10%
Zinc, Zn
7mg
88%

Fast Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Fast Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.