Although this grilled grilled salmon should be the protagonist of the show, I must thank the built-in side that made this recipe a direct winner of the weekend.
My favorite way to cook kale is to stew with gluten-free barbecue sauce and black eyed peas or other canned beans.You might think that since Low FODMAP And to reduce my intake of beans, this technique will be banned. But vegetables are actually the perfect way to make small amounts of beans or lentils.
Canned lentils have a low FODMAP content of only ½ cup, so if you divide them into four, you can actually eat a whole can, just like this grilled salmon recipe. They melt perfectly in the greens-this is the southern flavor of one of my favorite salmon and lentil recipes. When they cook, the lentils add a lovely starchy flavor to the sauce, which is sweet and smoky due to barbecue sauce, smoked paprika and cayenne.
One thing to pay attention to is the sugar content of the barbecue sauce. If you go down the FODMAP route, I like the new lLow-sugar options offered by Fody Foods have.Otherwise, in terms of taste, you can’t go wrong Stubbs, This has always been a gluten-free food for ribs I eat at home, and it tastes just as good on salmon.
As you may have noticed, I have been strict One plate dinner kick Recently it is no different from this barbecue salmon recipe. You first sauté the stems of kale and red beet until tender. This not only means less waste, but also provides lovely texture and variety to replace onions or celery. Then add the leaves, shallots, spices, barbecue sauce and lentils. Finally, put the salmon fillets on the vegetables, drizzle them with barbecue sauce, and bake them in the oven together.
The greens have not been stewed for long. Or, you can burn the salmon first, then fry the vegetables, and then stew the whole dish together to make the stove for the entire recipe. But I like the way everything is mixed in the oven: the barbecue sauce becomes caramelized on the salmon, and the vegetables underneath become smoother and softer.
Although you may not want to open the oven too much this summer, because this recipe for grilling salmon is too fast and worth your time.
Keep reading this grilled salmon with lentils and vegetables-a balanced diet rich in fiber, gluten-free, low FODMAP and healthy!
With health and hedonism,
Grilled salmon with lentils and kale (low FODMAP)
This healthy and balanced barbecue salmon recipe comes together in a pan. Canned lentils are low in FODMAP, only ½ cup, so make sure to stick to the serving size. If it’s not low FODMAP, feel free to use any type of gluten-free barbecue sauce!
Preheat the oven to 425 degrees.
On a clean work surface, grab the stem of the kale and pull up to cut off the leaves to separate the kale from the stem. Cut the stem into thin slices and set aside. Roll the leaves into a cigar and cut into thin slices.
Cut the lower part of the stem from the beet (no need to remove the veins from the leaves). Cut the stem into thin slices and set aside. Repeat the cigar method and cut the leaves into thin slices.
In a large heat-resistant saucepan, heat oil over medium heat. Add chopped kale and beet stalks. Fry until soft, about 5 minutes. Add the kale and beet leaves (in batches, if necessary) and continue cooking, redistributing occasionally, until vibrant and wilted, 5 minutes. Season with chili powder, salt and cayenne. Pour half of the broth (1/2 cup) and simmer until absorbed.
Add lentils, shallots, apple cider vinegar, remaining ½ cup of stock and 1 cup of barbecue sauce. Remove from the heat and taste the seasoning. Place the salmon fillets skin side down into the lentil mixture and nest them in the pan. Season the fish with salt, then spread the remaining barbecue sauce on it.
Transfer the pan to the oven for 10 minutes or until the salmon is medium rare. Garnish with more green onions and eat immediately.