Article in The Age

I don't usually link to articles about fructose malabsorption but this one is particularly good. It also includes some Melbourne restaurants that can cater for the low FODMAP diet.

Salmon with Wilted Asian Greens

Serves 1

• 1 Salmon Fillet, brushed both sides with olive oil
• 1 handful of chinese broccolli, stalks cut from leaves
• 1 tsp of grated ginger
• 2 tsp of soy sauce
• 1 tsp of sesame oil
• 1/2 tsp of brown sugar
• 1 tsp of sesame seeds

1. Bring a pot of water to the boil. Mix ginger, soy, oil and sugar together.
2. Heat fry pan until hot and add salmon fillet, skin down. Cook for 2-3mins then turn and cook to your liking. If it is a particularly thick piece of salmon you may find it necessary to cover the pan and cook longer on a low heat - this will help prevent the fish from getting dry.
3. When the salmon is cooked through, set it aside. Add the broccolli stalks to the boiling water. After 1 minute add the leaves. 30 seconds later drain the lot.
4. Put the greens in the bottom of a shallow bowl, top with the salmon. Sprinkle with the dressing and sesame seeds. Serve with boiled rice or mashed sweet potatoes.