For the smoked paprika rice
1 tbsp garlic infused oil
1 tbsp smoked paprika
200g/7oz short-grain rice such as arborio rice
4 tomatoes, roughly chopped
50g/2oz lactose free butter
1 tbsp chopped chives
1 tbsp parsley
600ml/20fl oz low FODMAP chicken stock
salt and freshly ground black pepper
For the salmon
4 x 150g/5oz salmon fillets, skinned
250g/9oz smoked salmon
1 tsp smoked paprika
1 lemon, juice only
½ small pomegranate, seeds only* (optional)
*Do not exceed, moderate fructan - should be omitted if new to the diet.
Preheat the oven to 180C/350F/Gas 4. Heat a heavy-based frying pan over a medium heat and add the garlic infused oil, and olive oil. Gently fry the smoked paprika for 1-2 minutes, or until soft.
Place the rice, tomatoes, lactose free butter and parsley into a well-buttered (lactose free) casserole dish. Season with salt and freshly ground black pepper. Add the smoked paprika oil.
Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked.
Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with smoked paprika, salt and freshly ground black pepper and squeeze over with the lemon juice.
Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through. Serve the salmon on top of the smoked paprika rice, garnished with pomegranate seeds.
Recipe adapted from: Good Food