Last night I visited one of my closet friends; our evenings together are pretty predictable - a couple of glasses of wine, a superhero film or two, and a nice dinner. This time around, being that L is such a brilliant friend, she went over her recipes, made a few changes, and made a gorgeous FODMAP friendly dinner for me. Not only was it filling and tasty, she served it with a side of gin and tonic and a dessert of Green and Black's deliciousness.
After a bit of persuasion, she's let me share her recipe. Give it a try, let me know what you think...
L's Delicious Salmon and Coconut Sticky Rice Bowl
Takes 30 minutes to prepare and cook (30 seconds to wolf down). The recipe makes two large portions, or two decent sized portions and leftovers for lunch!
Ingredients
2 salmon fillets
a handful of tenderstem broccoli
3-4 baby corn ears
1/2 a courgette
pak choi
2 tsps olive oil
3 tbsp shaoxing rice wine
3tbsp light soy sauce
150g jasmine rice
160ml can of coconut cream
150ml water
pinch of salt
freshly ground black pepper
Preheat oven to 180 degrees. Lay the salmon on tinfoil in a baking tray, drizzle in a little oil and freshly ground black pepper. Wrap the foil loosely so the fillets are covered. Pop in the oven for 25 minutes.
Rinse the rice thoroughly, then pop in a pan with the water, coconut cream, and pinch of salt. Bring to the boil, then simmer with the lid on for ten minutes.
Dice the veg into smallish chunks/julienne batons. Lightly fry in the olive oil. Pop a lid on for a few minutes to generate a little steam/moisture.
Remove the rice from the heat and set aside for 5 minutes.
Once the vegetables have softened, add the light soy sauce and shaoxing rice wine to the pan. Ensure all vegetables are coated.
Remove the salmon from the oven and chunk/crumble into the vegetable pan. Stir in the rice.
Serve with a side of prawn crackers!
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