Most of the time, I'm looking for recipes to cook for dinner that serves four. It's just my husband and me, so it works out great: I only have to cook once, but have dinner covered for two nights. Leftovers are great! Sometimes though, I need a dish that only serves two people if we aren't going to be around to eat leftovers. That's why I came up with this recipe.
Smoked salmon has become a favorite delicacy of mine. It's wonderful in my Smoked Salmon & Cheddar Spread and it's delicious in a pasta dish. As I mentioned in my Smoked Salmon & Cheddar Spread post, I found that Morey's brand of smoked salmon, the "Classic" variety, does not contain any FODMAP ingredients.
Lactose-Free, Low-FODMAP Heavy Cream Substitute
There are a few lactose-free dairy products on the market these days including milk, sour cream, and cottage cheese. But I have yet to come across a lactose-free heavy cream. My solution is to use lactose-free milk and thicken it up with some gluten-free flour. Not only is it assuredly lactose-free, but it is also a lot lower in fat. I know a lot of people with IBS have difficulty with foods that are high in fat. With this heavy cream substitute, you can use any type of lactose-free milk (skim, 2% or whole) and still get a similar creamy texture, but without all of the fat.
1 cup heavy cream =
1 cup lactose-free milk (skim, 2% or whole) +
1 - 2 tablespoons gluten-free flour blend
I usually use a ratio of 1 cup milk to 1 to 2 tablespoons flour. Simply whisk the flour into the milk. Sometimes I will melt a small amount of butter and stir the flour into that to make the sauce a little richer (like in this recipe). It depends on how thick you want the sauce and how it combines with the other ingredients in your dish as to how much flour will be needed. One tablespoon is a good place to start.
Creamy Smoked Salmon Pasta
1 cup uncooked gluten-free penne pasta
1 tablespoon unsalted butter
1 teaspoon Nicer Foods Garlic-Infused Oil
1 tablespoon gluten-free flour
3/4 cup lactose-free milk (skim, 2%, whole)
6 to 8 oz. smoked salmon fillet, skin removed and flaked
2 scallions, thinly sliced (green parts only)
2 tablespoons drained capers
1 tablespoon fresh lemon juice
salt and pepper to taste (I usually use 1/8 teaspoon each)
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
- Cook pasta according to package directions. Drain, rinse and set aside.
- Meanwhile, melt the butter with the garlic oil in a large skillet over medium-low heat. Add the gluten-free flour and stir until smooth. Slowly pour in the milk, while constantly whisking. Keep whisking until the mixture thickens and comes to a simmer (it's important to keep stirring so the sauce thickens evenly).
- Stir in the flaked salmon, scallions, capers, lemon juice and cooked penne pasta. Cook until heated through and season with salt and pepper.
- Serve sprinkled with parsley and Parmesan cheese.