fresh food – Clinical Alimentary

I have not posted anything on my blog for some time but hopefully I will be on here more often from now. This may surprise you considering we have all been locked in for 3 months but I have been working from home and with a new job my focus has been on that really. Anyway glad to be back. This recipe is a great summer evening meal – light and tasty just right for those long hot days.

Ingredients

60g gluten free flour
60g oatmeal (this does not need to be gluten free unless you have coeliac disease.)
11/2 teaspoons ginger
Pinch of salt
Handful of chopped coriander
1 egg
4 salmon fillets
Spray oil

Method

Wash the salmon and remove the skin (you can ask the fishmonger to do this for you if you find it difficult)
Dust in flour.
Break the egg into a small dish and blend with a fork
Add the ginger to the oats, coriander and salt and place on a plate
Add the salmon to the egg wash coat and allow the excess to drain off.
Place the salmon fillets on the oats and coat well
Spray the top with spray oil
Cook in an oven at 204 degrees C/gas mark 6 for 15 minutes
Enjoy with a green salad and boiled salad potatoes

Do you want a side salad with some heat but avoiding chilli and spices? Then radish is your choice. Here I have used three coloured radish but this works just as well with the basic red variety that is common in most supermarkets. This is a salad to accompany other dishes, it is not a good source of carbohydrate or protein so cannot form the only part of a balanced meal. I have also added some nasturtium petals – these can be omitted if you are strictly following the low fodmap diet, they can also add to the heat of the dish.

Ingredients

1 bag of radish

A bag of green salad leaves (I used mixed chard and red lettuce.)

One or two edible washed nasturtium flowers

Method

Wash then prepare the radishes three ways. – thinly slice, slice in two and prepare radish flowers.

Radish flowers are made by cutting a zigzag pattern with a knife half way along the radish then separating it in half – makes two flowers, then slice the base to provide a flat surface for it to sit on.

Add the washed salad leaves and radish to the dish with some nasturtium petals and chopped chard stems for colour.

Serve as a side salad, you could add some dressing – but do check for those fodmaps!