I wanted to introduce you to a great low-fructose and low-FODMAP cooking ingredient: garlic-infused oil. I am a little sensitive to garlic. I can eat cooked garlic in small amounts, but I know many people are very sensitive to it. Well, this is a great way to add garlic flavor to your dishes, without the "actual garlic."
Garlic contains fructans (fructose chains), which are not absorbed by the small intestine and thus travel to the large intestine, where they are fermented and cause gas, bloating and other issues in people with fructose malabsorption and IBS. Wheat and onions are also big sources of fructans in the average diet.
In a garlic-infused oil, the garlic has been soaked in the oil and then removed. What you are left with is the flavor of garlic, but not the flesh of the garlic, which is where the fructans are located. You can make your own if you like to ensure that the garlic is removed and that there are no fructans. I have two recipes on my site: Quick Garlic Oil and Oven-Roasted Garlic Oil.
You can also buy garlic oil. I bought some Stonewall Kitchen Roasted Garlic Oil from a specialty food shop (The Pantry in Sartell, MN). You should be able to find it wherever you can find Stonewall products, usually at specialty and gift shops. I'll be on the lookout for other brands and options when I'm out shopping, but it's pretty easy to make it yourself.
I thought this roasted salmon recipe would be perfect to try the garlic infused oil in. I kept seeing this Pioneer Woman method for roasting salmon on Pinterest and finally decided to try it. Bottom line, it's the best way to cook salmon ever! The texture and flavor of the salmon is just perfect every time. I make salmon for dinner at least once a week, and lately I've been gravitating towards this recipe every time. I have yet to get tired of it. Here is my version, using garlic-infused oil and rosemary.
Low-FODMAP, Gluten-Free, Dairy-Free
1 lb. salmon fillet, skin-on, patted dry
1 tablespoon garlic-infused oil (see my Quick or Oven-Roasted recipes)*
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dried, crushed rosemary (or 1 tsp. fresh)
- Place salmon on a large baking sheet or pan lined with aluminum foil. Place salmon on the foil and drizzle with the garlic oil. Sprinkle with salt, pepper and rosemary. Place in a cold oven. Turn the oven on to 400 degrees F. Set your timer for 25 minutes and then the salmon will be done.
- Using a spatula, transfer the salmon to a serving platter, leaving the skin stuck to the foil. (A neat trick for removing the skin!)