I came home from work yesterday in dire need of some Crohn’s-friendly cooking.
I was diagnosed with Crohn’s Disease a month ago, and am having some problems with medication side effects at the moment, theupshot of which is that I feel awful. I’m trying to eat foods that are good for ‘flare-ups’, as they’re called, only here’s the problem: everyone’s advice is different! One book says to eat nuts and seeds; another says never to eat them. One emphasizes raw vegetables; another says that vegetables should only be eaten if cooked until mushy (eww). I’m so confused. I have no idea what I should be eating right now.
But there are a few basics on which everyone seems to agree: take it easy on the wheat gluten; no alcohol or caffeine; freshwater fish is good; food additives and processed foods are bad; drink lots and lots of clear liquids.
With that in mind, my wonderfully supportive husband Joe ran out to the Reading Terminal Market, picked up some herbs and wild salmon, and made me a healthy, low-impact meal that was quite tasty.
Poached Salmon with Lemon, Rosemary and Sage
1 lb of salmon, cut into two pieces and de-boned
Several sprigs fresh rosemary
Several sprigs fresh sage
1 lemon, sliced
Into a metal saucepan, pour chicken broth 1/2 inch deep. Add rosemary and sage sprigs to form a small “bed” that will hold the salmon partially above the liquid. Bring the broth to a boil. Lay the salmon skin down on the herbs and put a lemon slice on each piece. Cover and put in a 400-degree oven for 15-20 minutes or until fish is done.
Serve on a bed of rice (or another low-impact starch) and top with fresh lemon slices and herb sprigs.