Braised Salmon with Leeks and Dill
Preparation time: 15 minutes
Cooking time: 20 minutes
1 teaspoon olive oil
2 1/2 cups chopped leek
4 garlic cloves, minced
1 1/2 cups coarsely chopped tomato
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry white wine
4 (6-ounce) skinned salmon fillets (about 1 inch thick)
1/2 teaspoon dried or 1 1/2 teaspoons chopped fresh dill
Heat oil in a large nonstick skillet over medium-high heat. Add leek; sauté 3 minutes. Add garlic; sauté 2 minutes. Add tomato, salt, and pepper; sauté 2 minutes. Add wine and salmon; sprinkle with dill, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Serve with roasted potatoes.
Yield: 4 servings (serving size: 1 fillet and 1/2 cup leek mixture)
CALORIES 259 (35% from fat); FAT 10g (satfat 1.5g, monofat 3.7g, polyfat 3.7g); PROTEIN 28.1g; CARBOHYDRATE 13.8g; FIBER 1.7g; CHOLESTEROL 73mg; IRON 2.9mg; SODIUM 227mg; CALCIUM 68mg;
Cooking Light, SEPTEMBER 1996
leeks and salmon or cod and fennel 
I am sure canned tomatoes would work here-especially in winter.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Or this recipe with salmon?
