I am often asked what I eat for Thanksgiving by my students who know that I am an immigrant who is allergic to corn and has a gluten intolerance. Being an island girl who grew up eating “fruits of the sea”, it’s a no brainer: seafood!
I shared my first Thanksgiving meal with my husband when it fell on his birthday over a decade ago. Neither he nor I wanted to fuss over a turkey for several reasons: (1) it’s not our favorite meat, (2) I don’t think mine could ever be as good as my late mother’s and (3) celebrating his birthday was more important than celebrating with a traditional U.S.-style meal…one I have never truly had which is fine by me.
So our first big holiday meal together consisted of baked salmon and veggies (an idea we had seen in a magazine), stuffed mushrooms (a favorite from our first date) and my caramel apple oat squares topped with ice cream! Yum!
Fast forward a decade+ and add my corn allergy accompanied with my gluten intolerance and the meal has been revamped to be paleo(-ish). Even with the revamp, I still hear my Foodie-in-Crime making his yummy sounds as he enjoys the meal with our Mini-Foodies.
1 lb wild Alaska salmon
1 red bell pepper
1/2-1 lb mushrooms
Homemade parmesean cheese
Italian herb seasoning
Ground black pepper
Notes on ingredients: 1 lb tends to feed 2 adults & 2 children, so adjust according to the size of your dinner party. I don’t usually measure how many vegetables I use, the above as guidelines. Please use safe for you vegetables. I enjoy brown as well as criminal mushrooms in this recipe. Red bell peppers give a strong balance and you may wish to omit the tomatoes for example.
Preheat oven to 425ºF. Line a glass baking dish with enough parchment paper to create a pouch. Center salmon on parchment. Season with salt, pepper & herbs. Layer with desired vegetables. Season with salt, pepper, herbs & parm. Repeat with another layer of vegetables followed by seasonings & parm. Close pouch by wrapping around & under. Bake for approximately 25 minutes. Serve warm. Enjoy!
Thanksgiving dinner plated up is (from top left going clockwise): Baked Salmon & Veggies, Stuffed Bell Pepper, & Stuffed Mushrooms.