I was googling around for FODMAP recipes and found this. It is really superb and have been cooking it almost weekly for a client. I have made a few adaptations of my own, but the general bones of this dish is really delicious.
For the stock:
2 leek tops/ diced
1 carrot / diced
1 stick celery/diced
5 parsley stalks
2 bay leaves
1 teaspoon salt
1.7 litres water
2 tablespoons lemon juice
500g salmon fillets, skin off (but set aside to dry on paper towels)
For the Risotto:
1 leek top, finally diced
2 teaspoons each of butter and garlic infused oil
2 cups (425g) risotto rice, such as Arborio
1/2 bottle of dry white wine
1 cup (40g) finely grated parmesan cheese, finely grated
zest of 1 lemon
2 tablespoon baby capers (the best are the ones in salt), fried
To make the stock, chop the green tops of the leek and wash with the other vegetables; roughly chop. Place in a pot with bay leaves, salt, pepper, and water. Bring to the boil and then reduce heat, cover with a lid, and simmer gently for 30 minutes. Add the lemon juice at the end.
Remove the stock from the heat and place the salmon in the stock, pressing down so it is mostly covered, and stand with the lid on for 8-10 until cooked but still a little pink in the centre of the fillet. Remove the salmon to a plate, slip a knife under the skin to carefully remove it from the fillet, and break the fillet apart into flakes when cool enough to handle.
If using the salmon skin as a garnish, season the skin with a little salt and place it in a hot fry pan, fatty side down. You will need to hold it flat with a spatula so it does not curl up. Turn after a minute or two; drain the skin on paper towel. Slice finely and set aside.
Drain the stock into a saucepan and place over a low heat; discard the vegetables.
To make the risotto, remove the green top from the second leek and wash well. Cut the leaves in half down the length, then finely shred. Heat the butter and oil over a low heat, add the leek, and gently sauté for 8-10 minutes, without browning. Increase the heat to medium and add the rice, stirring for another minute. Add the wine and cook, stirring until absorbed. Add 1 cup of stock and stir every minute or two until absorbed. Add another cup of stock, and continue to stir and add more stock until the rice is tender to bite but not mushy; this will take approximately 15 minutes. Gently fold through the flaked salmon, parmesan, lemon zest and capers. Top with crispy salmon skin.