Ok, I decided by having Low Fodmap in the title of this section I was limiting myself, or at least feeling like I was limited. So I’m using plain old Sandwich Life Cooking but it will still be mostly gluten-free and low fodmap cooking, and mostly good (hopefully).
Since whining recently that I hadn’t eaten salmon as much in the last year, a very kind friend gifted me with a big, beautiful piece of salmon, a good 3 pounds. We cut it in half and froze part of it. We took the other side and slapped it (skin side down) in a roasting pan. Although I love crispy salmon skin, I felt like slow roasting this. We (meaning Ernie) drizzled olive oil on it (after drying it off with some paper towel) and then sprinkled salt, pepper and sumac on it. Of course you can use any spice or herb you like but sumac has a wonderful warm, slightly lemony taste that sounded right for the cold evening. We let it go about 25 minutes at 275 degrees, it will depend on the thickness of your piece of salmon as well as how you like it cooked. I tend to like it a bit rare. If you put a knife in the salmon and touch the tip of the knife to your lip and it’s warm, it’s done.
There are other recipes out there, which I have shared before, that use more oil and citrus, but this sounded simple and good to me and it was. We left the skin in the pan (you can kind of just lift it off the skin with a spatula). We served it with a salad of mixed greens, drizzled with a bit of olive oil and some fig balsamic vinegar. Lovely and simple and warm.
The other night we had some of the salmon leftover in the refrigerator and came home from the Rose Bowl after a few drinks. Ernie made us salmon sandwiches on gluten free bread. Just mayo for me but mayo and mustard for him. He may have won that one. It looks a bit dry in this picture but I assure you it was not. We didn’t warm it up as it can overcook VERY quickly. It was really tasty, I would definitely do it again! Oh, and Ernie even threw some frozen fries in the oven that we shared with Leo.
We’d planned to have black-eyed peas for New Year’s Day but our preparation seemed to extend over several days. Soaked the peas overnight, forgot to cook them the next day. I worried they’d go bad so we just threw our ham bone in with them and some water and put it in the slow cooker. Then we forgot it another day. Yes, this is how organized we are. Finally, yesterday afternoon we divvied up the peas and froze two batches. To the last batch we added a big bunch of kale leaves (pulled off the stems and roughly chopped) and put it all back in the slow cooker with some salt and a few pinches of red pepper flakes. We let it go for two hours at high, then another two at low. Eventually we had big bowls of it with just a drizzle of apple cider vinegar to give it a nice tang. Now, if fodmaps weren’t an issue for me I would have used the whole batch of beans. However, it’s important to remember it’s not NO fodmaps, it’s LOW fodmaps. So even though legumes are high fodmap, a dish that is mostly greens with just a few beans is ok for me.
I’ve just started to add beans back into my diet in small amounts. So far, so good, and I’m glad because I love beans. While I can’t have a big bowl, a few here and there seem to be ok.
For breakfast today I had the last of the salmon in a quesadilla. It sounded a bit questionable….salmon and cheese? I must say, it was pretty tasty.
Onward, to more salmon, and more beans, in the New Year.
Love,
Cynthia
I really need to get sumac. It's not something I'd ever considered before. Maybe salmon with sumac will be tomorrow's dinner; it sounds amazing. And I love your ideas for leftover salmon. When we have leftover salmon it always goes bad. I don't get to it soon enough because I don't know what to do with it, and then suddenly we have old fish in the fridge! Terrifying!