Fody's Teriyaki Salmon Bowl

We love nourish bowls filled with healthy, comforting low FODMAP foods. We usually assemble a grain, a protein, and then an assortment of low FODMAP vegetables. This teriyaki salmon bowl showcases salmon with brown rice, spinach, homemade quick pickles, and red bell peppers. Both cucumbers and red bell peppers are low FODMAP- in fact, they contain no FODMAPs at all, making them fantastic additions to our low FODMAP meals. With Fody Teriyaki Sauce or Fody Sesame Ginger Sauce in your pantry, this nourish bowl will explode with flavor. Are you ready for this? Both sauces are lactose-free, gluten-free, low FODMAP, keto-friendly, and contain no onion or garlic! You could use either sauce – or both, as I did below.

To Make the Quick Pickle Recipe: Whisk together water, vinegar, sugar and salt in a nonreactive bowl. Add the cucumbers and scallion greens, making sure they are submerged and allow to sit while you prepare the rest of the low recipe.

Low FODMAP Salmon Recipe & Assembly: Whisk the Fody low FODMAP sauces together in a measuring cup with pouring spout and set aside. Season the salmon fillets with salt and pepper. Heat your preferred Fody olive oil in skillet until shimmering over medium to medium-high heat. Add salmon fillets, flesh side down (skin side up) and cook undisturbed for about 3 to 4 minutes. You should be able to see that they are about halfway cooked by viewing the sides (they will be halfway opaque) and a light golden-brown crust will have formed. Gently flip over and cook second side, searing the skin and allowing it to get nice and crispy and until the flesh is cooked through and flakes easily. Remove fillets to a warm plate, cover with foil to keep warm.

Turn off the heat – there is plenty of residual heat in the pan – and add spinach. Sauté until wilted and add a splash of the mixed Fody low FODMAP sauces.

Divide the warm rice amongst serving bowls. Top with salmon, then divide the spinach and red bell pepper alongside. Drizzle with remaining Fody sauces. Add drained quick pickles to the nourish bowls, sprinkle with sesame seeds and serve.