Low Fodmap Salmon and Leek Risotto

This is a recipe fit for your most upmarket of guests. It takes a little work but is well worth it for the compliments. And it is completely low Fodmap so you can enjoy it alongside your guests. You can prepare the sauce and the salmon coating in advance and then all you have to do is make the risotto, putting the salmon in the oven about halfway through since the rice takes 20 minutes and the salmon 10 minutes. Your family will love you for it too. Salmon is high in fat so make sure you only have a small fillet to keep within safe fat levels.

Low Fodmap Salmon and Leek Risotto

 

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Author: Suzanne Perazzini

Serves: 4

Ingredients

Mustard Glazed Salmon

• 4 small salmon fillets
• 4 tbsp grainy Dijon mustard
• 1 tbsp golden syrup/maple syrup
• 4 tbsp fresh rosemary (or 2 tsp dry rosemary)

Leek Risotto

• 1 leek (green part only)
• 1 spring onion (green part only)
• 2 sprigs fresh rosemary
• 300 gms arborio rice
• 1 tbsp olive oil
• 1 tsp garlic-infused oil
• Vegetable stock (garlic and onion-free)
• ½ a lemon
• 3 tbsp parsley
• Salt & Pepper to taste

Caper Sauce

• 1 tbsp butter
• 1 tbsp rice flour
• 1 glass white wine
• Lactose-free milk
• 1 lemon
• 1 tbsp capers

Method

Mustard Glazed Salmon

1. Preheat oven to 350°F/180°C.
2. Place mustard, syrup and the finely chopped fresh rosemary in a small bowl and mix until combined.
3. Lay the fillets on a foil lined baking tray.
4. Brush the tops of the salmon fillets with the rosemary mixture.
5. Cook the salmon fillets uncovered in the oven for 10 minutes until just cooked through.

Leek Risotto

1. Wash the leek carefully and slice the green part of the leek up finely.
2. Slice up the spring onion.
3. Add the 2 oils to a big saucepan and heat.
4. Tip the spring onion and leek into the pan and stir.
5. Finely chop the rosemary leaves and add to the pan.
6. Cook on a moderate heat until the leek is limp.
7. Add the rice and stir to coat the rice grains in oil. Cook 1 minute, stirring all the time.
8. Heat the stock in a saucepan and add ½ a cup to the rice.
9. Stir until all the liquid is absorbed.
10. Continue for about 20 more minutes to add the stock a little at a time, waiting until the liquid has been absorbed before adding any more.
11. Once the rice is cooked, add a squeeze of lemon and check the seasoning.
12. Chop the parsley and sprinkle over the risotto.

Caper Sauce

1. Melt the butter in a saucepan.
2. Add the rice flour and stir until it is completely mixed together and unified.
3. Add the wine and stir until it is all absorbed into the dough.
4. Slowly add the milk a little at a time, making sure that the milk is absorbed into the mixture before adding any more to prevent lumps.
5. Once the sauce is thick and smooth, add the zest of the lemon and a squeeze of the juice.
6. Drain the capers from their liquid and add to the sauce.
7. Season to taste.

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