Oatmeal and ginger crusted salmon -low fodmap

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

Chive salad – for low fodmapers missing onion.

This salad has onion flavour as it’s base and uses chives to achieve this. It can be made without the chive flowers but if you can get them they do make a really pretty addition to this dish. I am really lucky where I live as we have the Incredible Edible scheme. This is a organisation that has planted lots of edible herbs and fruit trees around the town that are available for all residents and visitors to sample for free – as long as you know what you are looking for and what flowers are edible and can be used. I have gathered the chive flowers (the light purple ones – see image below), fennel leaves and borage flowers (the deep blue ones that I have used for garnish.) So for me this recipe was reasonable in cost because the herbs were free. There was also a pleasure gained in going for a walk and gathering my own food.

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You can modify this recipe to make it more simple by just using chive stems and any green/red salad leaves to base the salad on, plus the borage flowers are not a necessary ingredient for the integrity of the dish. I produced this recipe without dressing as I felt the chives added plenty of strong flavour but you can add some if you wish- do check the label for fodmap ingredients. If you struggle with resistant starches then serve the rice whilst it is still slightly warm.

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Ingredients

75g of cooked wholegrain and red rice

4 chive flower heads and stems

4 chard leaves and stems

1/2 packet of low lactose mozzarella

2 sprigs of fennel leaves

seasoning

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Method

Chop the chive stems and chard stems into small pieces

Rip the chard leaves into small pieces

If needed cook the rice by covering in cold water and bringing it to the boil – season then cool and drain.

If using the chive flowers cut the individual flowers from the flower head

Rip the low lactose mozzarella into bite size pieces

Pull the fennel leaves into small pieces

Combine everything and serve

Serves one – enjoy!

 

Hot radish salad

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.

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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

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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!