Fody's Salmon with Asian BBQ Sauce

Fody Low FODMAP BBQ Sauce is great right out of the bottle, but did you know that you can doctor it up to become something completely different? In this recipe we use Asian pantry ingredients to bring an Asian flare.

The salmon filets are started on top of the stove in an ovenproof pan to create a nice sear on the skin side as well as the flesh side, then the salmon is slathered with this super simple sauce that you make in the blender. Finishing the fish in a low oven keeps it nice and moist. The batch of sauce is generous (it makes about 1 cup/240 ml); you only use a small amount for this dish, but you will love having extra sauce leftover for chicken, pork or beef.

5-spice powder is a blend of cinnamon, cloves, peppercorns, fennel and star anise, all of which are Low FODMAP and bring tons of flavor to this recipe. Also, note that light corn syrup is a Low FODMAP sweetener and is not the same as high fructose corn syrup. You could use plain white or brown sugar, but the corn syrup adds body, sheen and the right texture.

Preheat oven to 300F/150C. Place Fody Low FODMAP BBQ Sauce, light corn syrup, vinegar, ginger, sesame oil, scallions, soy sauce, 1/2 teaspoon 5-spice powder and red pepper flakes in a blender. Blend until smooth, then scrape sauce into a small saucepan. Bring to a simmer over low-medium heat and simmer for 10 minutes, stirring occasionally. Set aside.

Lightly season salmon flesh with salt, pepper and a pinch of 5-spice powder. Heat a medium sized ovenproof skillet over medium heat and add Fody Low FODMAP Garlic-Infused Olive Oil. When oil is shimmering add the filets, flesh side down, and cook undisturbed for about 1 1/2 minutes or until they develop a nice sear. Use tongs to carefully flip the filets over and cook for another 1 1/2 minutes or until skin side is nicely crisped.

Lightly slather the filets with sauce - you will use maybe 2 tablespoons per filet - and place pan in oven. Roast the salmon in the oven for 5 minutes or until just cooked through. Salmon with Asian Low FODMAP BBQ Sauce is ready to serve; we plated it with our Quinoa & Greens Salad with Cilantro Pesto.