Ingredients


2 skinless salmon fillets

1 tbsp sweet chili sauce

1 tbsp maple syrup

1 tsp sesame oil

1 tbsp mirin or dry sherry

2 tbsp soy free seasoning sauce

2 tsp finely grated ginger

brown rice or rice noodles, to serve (optional)

For the pak choi

2 large pak choi (about 250g)

2 tsp vegetable oil

2 tsp sesame oil

1 tbsp garlic infused oil

75ml low FODMAP vegetable stock

2 tsp toasted sesame seeds, for sprinkling


Serves - 2


Method


Heat oven to 200C/180C fan/gas 6 and put the salmon in a shallow baking dish.

Mix the sweet chili, maple syrup, sesame oil, mirin, soy free seasoning and ginger in a small bowl and pour over the salmon so the steaks are completely covered. Bake for 10 mins while you cook the pak choi.

Cut a slice across the base of the pak choi so the leaves separate. Heat the oils in a wok, add the pak choi and fry until the leaves start to wilt.

Pour over the stock, tightly cover the pan and allow to cook for 5 mins – you are aiming for the stems of the pak choi to be tender but still have a bit of bite.

Serve the pak choi in shallow bowls, top with the salmon steaks and spoon over the juices.

Scatter with the toasted sesame seeds and serve on its own or with brown rice or rice noodles.


Recipe adapted from: Good Food

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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Teriyaki salmon with sesame pak choi