Prep Time: 15 minutes
Cooking Time: 15 minutes
Makes 4 servings
Fody's Teriyaki Salmon Bowl
Description of Fody's Low FODMAP 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.
Fody's Low FODMAP Teriyaki Salmon Bowl Ingredients
- Quick Cucumber Pickles:
- ½ cup (120 ml) water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 3/4 teaspoon kosher salt
- 2 (6-inch/15 cm long) Persian cucumbers, ends trimmed, cut into thin rounds
- 2 tablespoons chopped scallion greens (only the greens are low FODMAP)
- Salmon & Nourish Bowl:
- ¼ cup (60 ml) Fody low FODMAP Teriyaki Sauce
- ¼ cup (60 ml) Fody low FODMAP Sesame Ginger Sauce
- 1 1/4-pound (570 g) salmon, cut into 4 fillets, patted dry
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons Fody Garlic-Infused Low FODMAP Olive Oil or Fody Low FODMAP Shallot-Infused Olive Oil
- 7-ounces (200 g) baby spinach
- 1 medium red bell pepper, cored and cut into thin strips
- 6 cups (1.2 kg) cooked rice, white or brown, warm
- 1 tablespoon white sesame seeds
Directions for Fody's Low FODMAP Teriyaki Salmon Bowl
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.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday®, where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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