Tag Archives: salmon

Tu-lu’s Bakery and BBQ Salmon

I made this meal about a month ago, but I’m planning on recreating it this weekend so I thought I’d revisit it.  Pretty soon we’ll be bringing out the fall squashes and apples, so I want to make one more true summer meal.  

I’m definitely going to have to go back to Tu-lu’s Gluten Free Bakery in the East Village.  Last time I was there I got a jalapeno cornbread muffin (pictured below), and a white chocolate cranberry oatmeal cookie.  The cornbread was pretty good, but didn’t blow my mind.  Once I slathered some butter on it, it tasted much better.  The cookie was above par though – really chewy and sweet.  They also have a ton of gluten free cupcake options at Tu-lus, that I’m going to put on my list for my next visit.  

I think that working at a gluten free bakery would be on my list of dream jobs.  Get up early, bake away in the morning, display all of your creations, then sit in a quiet, sweet-smelling room all day selling to “your people”.  The woman at Tu-lu’s looked so serene and happy in her quiet little shop (although I’m sure she would have preferred it to be bustling with customers).  

Back to the meal… last time I picked up a carton of coleslaw from Whole Foods, and then made some barbeque salmon with Naturally Delicious barbeque sauce.  I think I might just do the exact same this weekend.  

Note the sweet tea vodka and lemonade in the background.  Jeremiah Weed sweet tea vodka has been my go-to drink this summer – so refreshing and flavorful that it barely needs a mixer.  Someone will have to pry it out of my arms before fall hits so I don’t get sick of it.


GW Fins inspired salmon


Salmon with creamy sweet potato and corn hash

I tried to recreate the salmon dish that I had at GW Fins in New Orleans, and I think I did a pretty good job!

Dijon Salmon with Creamy Sweet Potato and Corn Hash

2-3 T. dijon mustard

1 T. gluten free soy sauce

1 small sweet potato

1 ear of corn

2 T. milk or cream

1 T. butter

2 T. parmesan cheese

Set oven to 350 degrees and bake sweet potato for 30 minutes.  As the potato is baking: mix together the mustard, soy sauce, and olive oil.  Spread this mixture on top of the salmon and put it in the oven when the sweet potato is about 20 minutes into the cooking time.  

Take the sweet potato out of the oven when it’s almost finished cooking, let cool until you can handle it, and dice it into little cubes.  Cut the corn kernels off of the cob.  

Melt the butter in a saute pan, add corn and sweet potatoes.  Cook for about 2-3 minutes to cook the corn and heat the sweet potato.  Add in the cream or milk, salt and pepper to taste, and add in the parmesan cheese.  

By this time the salmon should be ready (about 15-20 minutes).  Pile the sweet potatoes and corn on the plate, and place the salmon on top. 

Serves one.  

This is better than it sounds – really simple, but delicious.  This might be one of my favorite ways to eat salmon.  It definitely wasn’t as good as the butterfish dish I had in New Orleans, but it’s great for a quick and healthy meal.